1. Cut the purchased pork belly (the kind of lean meat and fat meat that have been stacked) into 1 cm squares (the thickness does not matter, just the length and width); 2. Put oil in the pot (put more), heat it and put it in

Add a spoonful of sugar (white sugar is also acceptable) (you can add more) and stir-fry until it becomes mushy (there should be thick smoke coming out of the pot at this time, don't be afraid).

Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not break them), cinnamon, dried chili, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes

3. Add an appropriate amount of salt, one spoon of dark soy sauce, 1/5 spoon of vinegar, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is covered by 3 mm, and bring to a boil over high heat (it starts to bubble)

fragrant); 4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very little and thick (if there is too much soup, you can reduce the soup over high heat, but stand aside and watch), add green peppers

(The kind of bell pepper that is not very fat), you can add some coriander, then taste it for saltiness, and simmer for another 3 minutes.

5. Serve the dish before saliva drips into the pot, and eat another piece secretly without others knowing.

The second type of braised pork can be said to be a home-cooked dish. Different places and different people have different recipes.

I just came out and offered a dish of braised pork to explain the slander to you, Brother Tao and Sister Tao.

When buying meat, be sure to buy pork belly with the skin on. Fatty meat and lean meat are basically equal parts equal. Be sure to buy pork belly with the skin on, otherwise you won’t make it at all.

Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take a pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry!

The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience...the fire should not be too strong) and fry until the outside of the meat is slightly golden.

, cease fire, take out the meat and pour out the oil.

Take another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, add it whole, at least one end, stir-fry together until fragrant, then

Very important – don’t forget the sugar!

Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar.

Then pour in soy sauce, not too much.

Be quick or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker!

(If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period).

The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When the pressure is gone, open the cover, then turn on the heat again to reduce the juice. When the juice is thick,

, add a little MSG, stop the heat and take out the pot, it will be fragrant. Type 3: Raw materials: pork with skin. Accessories: onion knots, ginger cubes, sugar, aniseed, Shaoxing wine, salt. Preparation method: 1. Cut the pork with skin into mahjong evenly.

After the pieces are lumped, soak them in cold water to remove the blood; 2. Heat the wok and put in a little vegetable oil. When the oil is hot, add about two teaspoons of soft white sugar and stir-fry over low heat. At this time, stir constantly with a shovel to allow the sugar to heat evenly.

And melt it. When the sugar becomes liquid, add a little water. When it boils, add the pork and stir-fry. When the pork is evenly coated with sugar color, add a little Shaoxing wine to the pot and continue to stir-fry. Add an appropriate amount of hot water and add green onion knots, ginger cubes,

Boil the aniseed ingredients over high heat for about 15 minutes, then turn to low heat and simmer; 3. When the soup is reduced to less than half, add salt appropriately to season. When the soup is 90% reduced, turn to high heat and quickly stir-fry.

Fry until the juice is reduced.

Operation notes: 1. When I make this dish, I try to avoid adding soy sauce. The seasoning is only salt. The key is to stir-fry the sugar color. Be willing to add sugar. If you feel that the color is not deep enough, you can add it in the broth.

When about 30% is left, add some soy sauce to adjust the color; 2. The authentic parts of the braised pork should be pork belly parts, which not only looks good, but also tastes first-class.