The first method of braised pork:

1. Cut the bought pork belly (that is, the lean meat and fat meat were layered) into 1 cm square (regardless of the thickness, just the length and width);

2. put oil (more) in the pan, add a spoonful of sugar (white sugar is also acceptable) after heating, and fry until it is paste (there should be smoke in the pan at this time, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried Chili, star anise and orange peel (not dried tangerine peel)), stir-fry for three minutes, then the meat turns dark red;

3. Add a proper amount of salt, 1 teaspoon of soy sauce, 1/5 teaspoon of vinegar, half a teaspoon of sugar, 2 teaspoons of cooking wine, half a teaspoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it starts to smell);

4. Pour it into a saucepan and simmer for 1.5 hours. At this time, the soup should be small and sticky (if there is too much soup, you can accept it over high fire, but stand by and watch). Add green pepper (not very fat lantern pepper), add some coriander, then taste it salty and simmer for 3 minutes.

5. Serve the food before the saliva drips into the pot, and secretly eat another piece without others knowing.

The second method of braising pork:

Braised pork can be said to be a home-cooked dish. Different places and people have different methods. When I first arrived, I presented a braised pork to all of you.

When buying meat, you must buy pork belly with skin. Fat meat and lean meat are basically half, so you must bring pigskin, or you will not cook it at all.

Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Pour some oil directly into the pan (I use peanut oil). When the oil is hot, put the meat into the pan and fry it! This process of frying is indispensable. First, the lard in the fat meat will be removed, which will not be greasy to eat. Second, it will increase the flavor of the meat (personal experience ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Take another pot, pour proper amount of oil, stir-fry onion, ginger and pepper. Special reminder: add garlic, pat it lightly, peel it, and don't cut it. Add at least one portion, stir-fry it together until it is fragrant, and then it is very important-don't forget to add sugar! Rock sugar is the best, sugar is also ok, at least 1 tablespoons, (I put 2 tablespoons,) don't be afraid to put too much, meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.

after boiling the juice, pour in the fried meat, stir fry it, pour in water (bone soup is best, but I don't have time to cook it), and then-put it on a high pressure pan! If you have time or no pressure cooker, simmer for at least an hour. The worse the better, don't forget to add water. The water in the pressure cooker is only slightly less than the meat. Add salt, increase the amount of material, bring it to a boil, cover it, stew for 25 minutes, then cool naturally. When there is no pressure, open the cover, and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, and then stop cooking. The third method of braised pork:

Cut the white meat into pieces of appropriate size. Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )

Seasonings are prepared first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce

Put a little oil in the wok, add white sugar and stir-fry until the color is brown.

If you want to finish the color-coated frying, you should immediately add the prepared seasoning and the meat! (I'm going to put something down at the slightest sign of bubbling! )

You can also add some dried peppers to stir-fry together according to your personal preference. The color can be brighter and the taste will be richer.

When the color is good, you can add water, and then when the water boils, put the fire down and stew it! (My personal experience is two hours)

When there is not much water left, add salt and collect the juice over high fire.