1. Wash and cut pork belly, peel potatoes, wash and cut into small pieces.

2. Put the pork belly in cold water, add a spoonful of yellow wine and a few peppers.

3. Heat the oil in a hot pot, stir-fry the red oil with tomato sauce, and pour in the cooked pork belly.

4. Stir-fry until the pork belly is colored, and add yellow wine, salt, soy sauce, soy sauce and rock sugar.

5. Transfer to a casserole, add boiling water, add onion and ginger until the pork belly is over.

6. Spices (star anise, Amomum tsaoko, fragrant leaves and fennel seeds) are put into the seasoning box and put into the pot.

7. Bring the fire to a boil, turn it to a low heat, cover it and simmer for about an hour, then pour in the potatoes.

8. Cook the potatoes until they are soft and rotten, and then turn to high heat to collect the juice.

Braised pork with cola

Ingredients: 600g pork belly with skin, Coke 1 can (330ml).

Accessories: 1 tbsp cooking wine, half a tbsp braised soy sauce, 2 star anise, 2 fragrant leaves, 3 slices of ginger, 1 small onion, 1 teaspoon salt.

Exercise:

1. Pork belly with skin cut into small squares, put it in a pot with cold water and cook until it bubbles.

2. Take out, rinse and drain.

3. Put a little base oil in the pot, and fry the pork belly in water until the oil comes out and the appearance is slightly golden.

4. Add onion and ginger slices, fragrant leaves and star anise and stir-fry until fragrant.

5. Add braised soy sauce and stir well until the color becomes higher.

6. Pour in coke and add salt.

7. After the fire is boiled, turn to low heat, cover it, and simmer until soft and glutinous (about 50 minutes).

8. Turn the fire to collect juice.

Tips:

1.600g pork belly with skin was burnt with a can of coke, and the taste was slightly sweet. You can increase or decrease the amount of coke according to your preference.

2. Pork belly is cut into about 2 cm square.

3. The size of meat directly affects the time of burning meat. This size is about 50 minutes, and the softness is just right.

Braised pork must be collected with fire before cooking, so that the soup can be thickly wrapped on the surface of the meat and taste better.

5. Add some potato pieces to burn the meat together, and the potatoes cooked at last will be delicious.

Ingredients: Pork belly 500 grams of rock sugar 7-8 pieces (can be adjusted according to personal taste), cinnamon and fragrant leaves with appropriate amount of salt, soy sauce, Shaoxing rice wine, small bowl of aniseed onion, ginger and garlic.

Exercise:

1. Cut pork belly into pieces, put it in a pot with cold water, blanch it for 1 min after the water boils, and then take it out.

2. Add oil to the pot, lift it, and when the oil temperature is 40%, add rock sugar and fry it.

3. Add pork belly, stir-fry the sugar color, stir-fry the oil to change color, and then add Shaoxing yellow wine (yellow wine is very important) and soy sauce. After the pork belly is fully colored, add onion, ginger, garlic, star anise, fragrant leaves and cinnamon, and pour in warm water, which is more than the pork belly (it must be warm water, and cold water will affect the taste).

4. Stew on high fire first, then simmer on low fire for 20-40 minutes (according to personal soft and hard requirements), then add a spoonful of soy sauce and an appropriate amount of salt ten minutes before cooking (after adding salt to prevent the meat from being too firewood), and finally collect the juice on high fire and put it on the plate.

Ingredients: pork belly

Seasoning: ginger (five slices), tsaoko (one), crystal sugar (appropriate amount), star anise (eight (small)) salt (one teaspoon).

Soy sauce (1/3 tbsp), soy sauce (appropriate amount), cooking wine (1 tbsp) and monosodium glutamate (appropriate amount)

Exercise:

1, pork belly cut into mahjong-sized pieces, washed and soaked in one tablespoon of cooking wine for one hour. Take out and drain.

2. Put oil in the pot and fry the meat until it is slightly yellow.

3. Add dried peppers, tsaoko, star anise and ginger, and stir-fry for fragrance.

4, put two spoonfuls of cooking wine, stir fry a few times, then put soy sauce, soy sauce, stir well.

5. Add boiling water, submerge the meat, stew in a casserole for two hours and add salt.

6, stew until the pork belly is crispy, put rock sugar on the fire to collect juice, shake the pot, don't turn it.

7. Until the soup is evenly wrapped in the meat stuffing, add some monosodium glutamate to taste.

Ingredients: pork belly (one layer of oil and one layer of thin)

Seasoning: ginger (five slices)

Soy sauce (1/3 tbsp) Soy sauce (appropriate amount) cooking wine (1 tbsp) white sugar (appropriate amount) oyster sauce (appropriate amount)

Exercise:

1, pork belly cut into mahjong-sized pieces, rinsed, put water in the pot, add ginger slices in oyster sauce, and medium heat. When the foam floats, it is washed in water and drained.

2. Prepare an oil pan, add ginger slices, stir-fry the meat until it is slightly yellow, and add sugar.

3, put two spoonfuls of cooking wine, stir fry a few times, then put soy sauce, soy sauce, stir fry evenly.

4. Add boiling water, submerge the meat, stew in a casserole for two hours and add salt.

5. Until the soup is evenly wrapped in the meat.