Method 1

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic, salt

Steps

1. Prepare the ingredients, wash the pork belly and cut into mahjong pieces;

2. Heat the pot, add sesame oil, saute ginger slices, garlic, pepper and star anise;

3. Pour in the pork belly and stir-fry until both sides are slightly charred, add cooking wine or white wine, soy sauce, and rock sugar;

4. Transfer to a casserole, add an appropriate amount of boiling water, and simmer over low heat for an hour. Turn over frequently to ensure even coloring. , on the other hand, prevent the pig skin from sticking to the pan. Just sprinkle some pepper and salt before serving.

5. Serve it out and arrange it well, your appetite will be better.

Practice 2

1. Cut the skin-on pork belly into square pieces, and cut the green onion and ginger into large pieces.

2. Heat the oil in the pot, add sugar and stir-fry. When it turns into sugar color, add the meat pieces, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise and bay leaves. Reduce the heat and simmer for 1 -1.5 hours and it’s ready.

Braised Pork

Method Three

1. Wash the pork belly and cut into small cubes;

2. Put a small spoonful in the pot Heat the oil until slightly hot, add rock sugar and stir-fry until the rock sugar melts completely;

3. Pour in the diced meat and stir-fry to coat it evenly with syrup;

4． Mix in an appropriate amount of boiling water, add dark soy sauce, and braised seasoning packet;

5. Cover the pot and simmer over low heat for about 40 minutes until the juice dries up.

Method 4

Ingredients:

Ingredients: high-quality pork belly, stewed pork buns, green onions, rock sugar, and tea.

Seasoning: onion, ginger, garlic, star anise, cardamom, amomum villosum, cinnamon, bay leaves, tangerine peel, dried chili pepper, white sugar, salt, soy sauce, Shaoxing wine.

Method:

Step 1. Cut the pork belly into strips and put it into cold water to skim off the blood foam;

Step 2. Blanch it to shape; (Do not cut it If the pieces are good and then blanch, the braised pork will be shapeless and the finished product will not be beautiful)

How to make braised pork

Step 3. Take it out, let it cool and cut it cubes of the same size;

Step 4. Put a little oil in the pot and stir-fry the onion, ginger, garlic and spices;

Step 5. Add the meat and stir-fry (stir-fry to remove the meat) oil);

Step 6. Put a little oil in the pot, pour in the white sugar and stir-fry the sugar color;

Step 7. Stir-fry until the sugar turns into maroon red and turn off the heat;

Step 8. When the sugar-colored bubbles change from large to small, quickly turn off the heat and pour in boiling water (this is a crucial step in braised pork. The sugar color is the taste of caramel, which will make the braised pork fragrant. A little caramel flavor);

Step 9. Add a little Shaoxing wine and boiling water to cook it quickly. Add tea water to remove the fishy smell;

Step 10. Finally, add soy sauce to adjust the color and salt to taste;

Step 11. Return the wok to high heat, add rock sugar to make the juice thick and serve, and garnish with scallions.

(The juice is rich and fragrant, and it’s super addictive when poured over rice)