The recipe for braised pork is as follows:

Ingredients: 1000 grams of pork belly, 1 piece of ginger, appropriate amount of chopped green onion, 2 white scallions.

Accessories: 40 grams of rock sugar, 3 star anise, 2 pieces of cinnamon, 5 bay leaves, 5 dried chili peppers, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

The first step: clean the pork belly, then put it into the pot with cold water, add the ginger scraps and a few green onion slices, add 2 tablespoons of cooking wine to remove the fishy smell and increase the aroma, and then cover the pot. , turn on the heat and cook the pork belly.

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot to the touch. Then, according to your preference, cut the pork belly into evenly sized rectangular strips. Put the cut pork belly into a plate. spare. Then slice the prepared ginger, scallions and other ingredients and put them on a plate for later use.

Step 3: Heat the pot, put the sliced ??pork belly into the pot piece by piece, fry until six sides are browned, fry out some of the fat from the pork belly, and set aside.

Step 4: Pour out most of the lard, leaving the base oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, stir-fry the rock sugar until it turns into sugar color, then add about 750 ml of boiling water, then add the fried pork belly, add the ingredients (ginger, scallions, star anise, cinnamon, bay leaves, dried chilies), then cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes .

Step 5: After stewing, there is not much soup left in the pot. Use chopsticks to pick out the spices, then turn to high heat to collect the juice. Remember to use a spatula while cooking. Stir to prevent the pot from sticking. When the soup is thick enough to coat the pork belly, take it out of the pot and put it on a plate. Finally, sprinkle with chopped green onion.