Ingredients for oil-free braised pork: about 600g pork belly, half a green onion, 3 slices of ginger, one star anise, about 30 peppercorns, 3 tablespoons of rice wine, 3 tablespoons of dark soy sauce, an appropriate amount of light soy sauce, 30~40g of rock sugar, and one high-strength white wine

small spoon.

1. Prepare all materials.

2. Wash the pork belly, remove the unpicked pig hair from the pig skin, and then cut into mahjong-sized pieces.

3. Put the pork belly pieces into the pot, add green onion slices, ginger slices, star anise, Sichuan peppercorns, and add water to cover the meat pieces.

4. Heat over high heat, continue to cook for a few minutes after boiling, skim off any foam on the surface, turn to low heat and cook covered for about 30 minutes.

Here you can boil it over high heat first, then turn to medium to low heat to skim off the foam.

Then turn to high heat again and bring to a boil, then turn to medium to low heat to skim the foam. Repeat this a few times and it will be very clean.

5. Add rice wine and boil again.

6. Add dark soy sauce and light soy sauce, bring to a boil, then turn to low heat, cover and cook for about 40 minutes.

7. Uncover, add rock sugar, then continue to cover and cook over low heat for about 30 minutes, until chopsticks can easily poke through the meat.

8. Turn to high heat to reduce the juice, and stir-fry constantly to avoid burning the pan.

9. When the soup in the pot is reduced to your liking (I like to leave some soup to mix with rice), add high-strength white wine.

10. After stir-frying evenly, remove from the pan and serve hot.

Tips: 1. When making braised pork, the most important and basic thing is to choose a good piece of meat with clear texture.

2. When stewing braised pork, you can also add soaked dried flower mushrooms (shiitake mushrooms) or other side dishes according to your preference.

3. The specific stewing time should be adjusted according to the actual situation.

In addition, I use a cast iron pot, which has a very good sealing performance.

If you use an ordinary pot, it is best to add enough water at once.

If you really need to add water in the middle, heat the water.

4. The specific stewing time can be adjusted according to the amount of meat.