1. First of all, don't cut the meat too small, or it will shrink into a small ball after boiling, which is difficult to clamp with chopsticks.

Cut into the size you like, as large as possible, then add ingredients and stir well, and marinate for 15 minutes. After pickling, soak in boiling water for five minutes and remove the empty water. Soy sauce is best to use special soy sauce for braise in soy sauce or soy sauce. The color of soy sauce is light and the taste is idle. It is not suitable for braise in soy sauce, and the color is greatly reduced. You can add red pepper, pepper, garlic sprout, ginger, fennel and star anise and stew slowly. Adding coriander before cooking can better adjust the greasy taste.

2. You can put sugar when cooking braised pork, and the amount of sugar directly determines the final taste of braised pork.

When frying sugar, the fire should not be too big. If it is too big, it will be easy to fry. When the sugar melts to brown, you can add meat. If you want to ensure that the pork belly is crisp and rotten, then don't add salt before burning, you can add a little dried hawthorn, so that the meat can be cooked crisp and rotten.

3. When adding water to the meat, it is best to add it in place at one time, and it is best to completely submerge the meat. You can't add it after it is dried, which will affect the final taste of the meat.

If the water is dry at the end of the fire and the meat is not cooked very well, then if you want to add water, you must add boiled water, not cold water.