Ingredients Details Ingredients: Appropriate amount of pork belly Accessories: Appropriate amount of star anise, appropriate amount of green onion, appropriate amount of bay leaves, appropriate amount of ginger slices Ingredients: Appropriate amount of white sugar, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of rice wine, appropriate amount of rock sugar, appropriate amount of peanut oil Recipe for braised pork belly Step 1

800 grams, 15 grams of star anise, 1 bay leaf, 50 grams of green onions, 30 grams of ginger slices, 20 grams of white sugar, appropriate amount of salt, 25 grams of soy sauce, 30 grams of rice wine, 25 grams of rock sugar, and 15 grams of peanut oil.

2 First cut the pork belly into 2.5cm square pieces.

3. Pour cold water into the pot.

4. After the water boils, cook the meat pieces for 5 minutes.

5. Remove and drain. Set aside.

6Pour a little oil into the wok over high heat and stir-fry the star anise until fragrant.

7Pour in the fine sugar.

8 Stir-fry the sugar color.

9 Stir-fry until slightly yellow.

10. Melt the sugar completely and stir-fry until it changes color slightly. Add the meat and stir-fry until the meat is completely dry and the color is translucent and the surface is slightly yellow.

11. When the oil starts to come out, add the rice wine.

12Pour in soy sauce and stir-fry.

13 Fry until the rice wine evaporates and the soy sauce is evenly adsorbed on the meat.

14 After frying the meat evenly, pour boiling water into the pot until the water is even with the meat.

15Then add scallions, ginger slices, and bay leaves.

16Finally add rock sugar.

17 Cover the pot and simmer over low heat for 30-40 minutes.

18. After the meat is cooked, pick out the green onions, ginger, star anise and bay leaves.

19. Add a little salt and use high heat to reduce the juice.

20 When the soup is reduced, it is ready to serve.

21 When collecting the juice, you can decant the excess oil and reserve it for other uses. The oil tastes very fragrant and can be used for cooking and other purposes.

Tips: Features of braised pork: bright red color, fragrant flavor, soft and smooth, fat but not greasy.

Tips: 1. When making braised pork, the meat pieces should not be too small when cutting, because after the finished product, the meat pieces will shrink nearly double, so the size of the meat pieces must be controlled when cutting.

2. When water-tightening the meat to remove the odor, put it in the pot under cold water. When stewing, use boiling water. If you master this method, the cooked meat will be very fragrant. Otherwise, the texture and taste will not be good.

3. You can add salt or not. Salt is used for taste. If it feels too sweet, you can add less salt. Some soy sauce is very salty, so there is no need to add more salt.

The finished product tastes suitable if it is salty and slightly sweet, but neither too sweet nor too salty is good.