Eating braised pork in a bowl and looking at it in a pot?
1. Cut the pork belly with skin into mahjong tiles, wash and control the moisture.
2. Prepare the stew, cut the onion into large sections and slice the ginger.
3. Add oil to the wok, and after the oil is hot (the oil pan smokes slightly), add the stew pot and onion ginger and stir fry until fragrant.
4. Stir the meat in the pot.
5. Stir-fry until it changes color, and serve with stew.
6, wash the pot, then pour the oil, with the smallest fire, grab a handful of rock sugar and pour it in. Crush the rock sugar with a shovel and keep stirring.
7. Stir-fry until all the meat pieces are colored, pour in soy sauce, soy sauce and cooking wine, and then pour in boiling water (not cold water) according to the ratio of 3: 1:3, so that the liquid will not pass all the meat.
8. After boiling for 90 minutes, turn to the highest fire and collect the juice. Before turning to a big fire, pour a spoonful of honey (usually used to make soup) to make the meat more colorful and beautiful. Stir-fry with a shovel when collecting juice, so that the meat is even in color and moves quickly, because it is easy to stick to the pot because of sugar. Watch carefully and turn off the fire as soon as you see the meat turn beautiful red.