Braised pork can often be eaten in daily life, but the braised pork made by some people is not delicious, or tastes fattier. This is not what people like. You want to make the braised pork delicious but not greasy.

If so, be sure to understand the relevant techniques.

1. How to make braised pork at home. 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, 4 grams of salt, 15 grams of sugar, 20 grams of soy sauce,

20 grams of cooking wine, appropriate amount of water, and a little cooking oil.

Method 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, seal it, and set aside.

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 spice packets and bring to a boil over high heat.

9. Cover, reduce heat and simmer slowly until pork belly 9 is cooked.

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

11. Pick up the spice packets and use high heat until the soup becomes bright red and thick, then serve.

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 and more tender.

2. Ingredients for delicious braised pork: 450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, 30 grams of rock sugar, 1/3 of salt, 2 tablespoons of light soy sauce, 1/4 teaspoon of dark soy sauce,

2 tablespoons cooking wine, 1000ml water.

Method 1. Cut the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger.

2. Boil water in a pot, add meat pieces and blanch for about 2-3 minutes, remove and wash and set aside.

3. Put 1 tablespoon of oil in the pot, add small pieces of rock sugar and stir-fry the sugar color over medium-low heat.

4. When the pot starts to smoke, the rock sugar melts and turns into dark brown.

5. First add green onions, ginger slices and star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

6. Stir-fry until the pork belly releases a little fat and is evenly colored.

7. Add water, just enough to cover the meat.

Salt, light soy sauce, dark soy sauce, cooking wine.

8. Cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes. When 1/3 of the soup is left, remove the ginger slices, star anise and green onions.

9. After about 50 minutes, open the lid and cook the soup over medium heat until it thickens.

3. Quick pineapple braised pork 1. Marinate the washed pork belly with half a cup of soy sauce.

2. Add 1 tsp of oil and sauté garlic and onions until fragrant.

3. Put down the pork belly and fry until it changes color.

4. Add rock sugar, soy sauce and wine and bring to a boil over high heat.

5. Add the pineapple pieces and water, cook on high heat for 5 minutes, then turn to medium-low heat and cook for 40 minutes.