How to make braised pork

Ingredients: 500 grams of pork belly, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 cloves of aniseed, 5 grams of pepper, 5 grams of cinnamon, salt 4 grams, 15 grams of sugar, 20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water, and a little cooking oil.

Preparation:

1. Wash the pork belly and cut into 4 cm square pieces for later use.

2. Cut the green onions into large sections, slice the ginger, and peel the garlic and set aside.

3. Wrap the aniseed, peppercorns and cinnamon with gauze and seal them until ready.

4. Heat a little oil in a pot. When the oil is cold, add sugar and fry slowly with a spatula.

5. When the sugar in the pot turns dark red, add soy sauce and cut pork belly.

6. Stir-fry the pork belly until the pork belly is evenly coated in sugar color and slightly oily.

7. Pour in warm water of about 60 degrees until the meat is just covered.

8. Add cooking wine and turn on high heat.

9. Cover and simmer over low heat until the pork belly 9 is mature.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and tasty.

11. Remove the spice packets and use high heat until the soup becomes bright red and thick, ready to be served.

Tips:

1. Stir-frying the pork belly in step 6 is to make the finished product more fragrant and delicious and cannot be omitted.

2. In step 7, add warm water to stew the meat to prevent the meat from becoming tight, so be careful.

3. 9 Mature and then seasoned to make the finished product softer, more fragrant and tender.