Ingredients: pork belly, salt, monosodium glutamate, soy sauce, sugar, yellow wine and oil.

Put a little oil in the pot, which is less than copying ordinary dishes. Put the washed meat in and copy it. Some people think that there is fat in meat and there is no need to copy it. It's actually wrong. Braised pork must be copied. Meat will tighten when it touches the surface of hot oil, and braised pork will be juicy and delicious.

Put yellow wine. Use wine instead of water and put as much wine as you need. Because you can't add water in the middle, you should put enough. Then add salt and soy sauce. After boiling, use a small fire until the meat is crisp.

If there is still a lot of water in the pot at this time, you can use a big fire to collect the juice. Because there is no water in the middle, the soup will be thicker at this time, so be careful not to touch the pot.

When it's almost ready, put sugar in it. The soup without sugar is different from the thick soup, but it has a natural viscosity and will adhere to the meat. It is not only delicious, but also beautiful in color.

Finally, put monosodium glutamate and take it out of the pot. Eat while it's hot.

Cooked braised pork should be fragrant, with sticky soup attached to it, sweet in mouth, fat but not greasy, and the aroma of meat can be brought to the point by the aroma of wine.