Method 1: Finished product picture [2]: Finished product picture Ingredients: 500 grams of pork belly, 30 ml of straw mushroom dark soy sauce, 5 grams of salt, 25 grams of rock sugar, a few slices of ginger, a piece of cinnamon, 2 star anise, 6 red dates [2]; production steps

: 1. Clean the pork belly, put the whole piece into boiling water and blanch it for 30 seconds [2]; 012. Take it out and rinse it under the faucet until it is cool, cut into thick pieces, put it into the boiling water pot and blanch it for 30 seconds; remove it again

Rinse it under the faucet until cool, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain the water [2]; 023. Put oil in the pot, add cinnamon and star anise to the cold oil, stir-fry over low heat until fragrant.

[2] ; 034. Add pork belly and stir-fry [2] ; 045. Stir-fry pork belly until both sides are slightly brown [2] ; 056. Add rock sugar, straw mushroom dark soy sauce, and salt [2] ; 067. Stir-fry evenly.

, let each piece of meat be colored [2]; 078. Add hot water to cover all the ingredients, without covering the pot, bring to a boil over high heat, and remove the foam [2]; 089. Add ginger slices and red dates, and bring to a boil over high heat

Then turn to low heat and simmer for 40 minutes to 1 hour [2]; 0910. Reduce the sauce over high heat [2]; 1011. Stir-fry while reducing the juice [2]; 1112. Until the sauce is thick and each piece of pork belly is coated

Serve with sauce[2].

12 Practice 2 1.

Cut the skin-on pork belly into square pieces, and cut the green onion and ginger into large pieces.

2.

Heat the oil in the pot, add sugar and stir-fry. When it turns into sugar color, add the meat pieces, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise and bay leaves. Reduce the heat and simmer for 1

--It's ready in 1.5 hours.

Three ingredients for making braised pork: pork belly, brown sugar, aniseed, chicken essence, green onions, ginger and garlic.

Braised Pork Method: 1.

First add oil, add brown sugar, cook until foaming, add meat and fry until the oil is released, add cooking wine and other seasonings, stir-fry until fragrant.

2.

Add boiling water to the pot and simmer over high heat for 2-3 minutes.

3．

After cooking over high heat, reduce the heat to low and simmer for 2-3 hours.

4.

Finally, reduce the juice over high heat, add MSG, and serve.

NOTE (Add salt for extra umami).

Practice four 1.

Wash the pork belly and cut into small cubes; 2. Heat a small spoonful of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted; 3.

Pour in the diced meat and stir-fry until evenly coated with syrup; 4.

Mix in appropriate amount of boiling water, add dark soy sauce, and braised seasoning packet; 5.

Cover the pot and simmer over low heat for about 40 minutes until the juice dries up.

Method five ingredients: Raw materials: high-quality pork belly, stewed meat buns, green onions, rock sugar, and tea leaves.

Seasonings: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, bay leaves, tangerine peel, dried chili pepper, white sugar, salt, soy sauce, Shaoxing wine.

Method: Step 1. Cut the pork belly into strips and blanch in cold water to remove the blood.

How to make braised pork step 2: Blanch and set.

(Never cut into pieces and then blanch them, otherwise the braised pork will be shapeless and the finished product will not be beautiful) Step 3. Take it out and let it cool and cut into cubes of the same size; Step 4. Put a little oil in the pot

, stir-fry the onion, ginger, garlic and spices; Step 5, add the meat and stir-fry (stir-fry out the oil in the meat); Step 6, put a little oil in the pot, pour in the white sugar and stir-fry the sugar color; Step 7, stir-fry until the sugar turns into

Turn off the heat when the maroon color is red; Step 8. When the sugar-colored bubbles change from large to small, quickly turn off the heat and pour in boiling water (this is a crucial step in braised pork. The sugar color is the taste of caramel, which will make the braised pork fragrant.

with a slight caramel flavor); Step 9: Pour into the meat, add a little Shaoxing wine and boil water, add tea water to remove the fishy smell and cook it faster; Step 10: Finally add soy sauce to color and salt to taste; Step 11

, put it into a deep pot, add boiling water over high heat to skim off the foam, then reduce the heat to low and simmer for 45 minutes; Step 12. Return to the wok over high heat, add rock sugar to thicken the sauce, and serve. Garnish with scallions.

(The juice is thick and fragrant, and it is super addictive when poured on rice.) Tips: The method of braised pork may vary slightly from place to place.

In the south, soy sauce (dark soy sauce) is used to adjust the color, while in the north, fried sugar is preferred.

The raw material is generally high-quality pork belly (so-called good pork belly should have clear layers, usually about five layers are better, hence the name "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks).

You can add cabbage, tofu, potatoes, carrots and other vegetables to stew them together to create a variety of delicious stew dishes.