This is my specialty. Of course you can do it without adding sugar. Depending on your taste, the braised pork recipe I shared will be just as delicious without adding sugar. First, make the braised pork. I chose the three-layered pork belly. Prepare some Sichuan peppercorns, star anise, cinnamon, bay leaves, dried chili peppers, chives and ginger slices, and light soy sauce. Next the production begins.

Cut the prepared 500 grams of pork belly into 2cm thick pieces and set aside. Then heat the pot, pour 50 grams of cooking oil, put the pork belly into the pot, then add 5 grams of minced garlic, 5 grams of ginger, 20 grams of Pixian bean paste, 20 grams of light soy sauce, 10 grams of white sugar, and 5 grams of pure grain wine. Gram, mature vinegar 5 grams. After sauteing, put it into the prepared cup, cover it and put it in the stove where the food was just cooked, and simmer for 3 hours with the help of the warmth of the stove. If you don’t have time to simmer, you can pour the stir-fried, seasoned and boiled pork belly into the pressure cooker, use the stew setting of the electric pressure cooker or the gas pressure cooker to boil, then simmer over medium-low heat for 15 minutes.

Add the heat to the pot A little oil. Put the pork belly into the frying pan at the fifth level of temperature. Fry the surface of the pork belly until it loses color and collects, and stirs out the aroma. Remove unnecessary colored pencils and add chopped ginger slices and a small piece of cinnamon. 4 star anise. A few peppercorns. Add 2 dried chili peppers, a small amount of fennel, a spoonful of rice wine, and stir-fry twice. Then add King of Darkness coloring. The Old Draw King needs to be a little more intense. Add delicious fresh soy sauce to enhance the flavor, and fry the pork belly for color. Add appropriate amount of cold water. Add a little chicken essence, if you don’t like chicken essence, you can leave it out. You don't need to add salt for one serving. Dark soy sauce and light soy sauce will have a salty taste. Bring to a boil, cover and simmer over low heat.

The stewed braised pork will have a lot of sauce. If it is too little, you can pour it all into the wok and turn on high heat to make the sauce inside thicken. Mix the thick sauce in a stone pot The rice is very delicious; if the heat is turned up high and the soup is put in less, water must be added until the juice is gone in the middle of the stew, and we can use wine instead.

If you are cooking a lot at one time, just take out the amount of the day and put it in a wok to thicken the sauce. The remaining braised pork can be divided into multiple portions and placed in a plastic bag in the refrigerator. It can be used to stew potatoes, Stewing cabbage vermicelli, making braised pork curry with chicken rice, cooking noodle soup, etc. are all very delicious