Accessories: chives 1 tree, 8 crystal sugar, 6 dried red peppers, 4 ginger slices, 3 star anise, 4 fragrant leaves, 0/spoon of salt 1/2 spoon of monosodium glutamate 1/2 spoon of cooking wine, 2 spoons of light soy sauce and 1 spoon of light soy sauce.

The specific steps are as follows:

1, prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut it into blocks according to the size you like.

3. Put the chopped pork belly into the pot in cold water, add ginger slices, and pour in a proper amount of cooking wine. After the fire is boiled, simmer it and skim off the floating foam. Take it out, drain it and put it on a plate for later use.

4. Put the drained pork belly into a pot without water and oil, and stir-fry on low heat.

5. Be sure to stir-fry the pork belly with a small fire until the surface is golden, and a lot of oil appears at the bottom of the pot. Then, the pork belly is served, and the oil in the pot should not be poured out.

6. Continue to simmer, use the fried lard in step 5. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until it is obviously caramel.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.

8. Add shallots, star anise, fragrant leaves and dried red peppers and saute.

9. Pour in a proper amount of soy sauce and soy sauce for coloring, and stir-fry until each piece of pork belly is evenly colored.

10, add a proper amount of water until the pork belly is completely covered, cover the pot and stew it on low heat.

1 1, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 spoon of salt and start collecting the juice over high fire.

12, don't collect all the soup, just leave a little, and add half a spoonful of monosodium glutamate before cooking.

13, Shanghai braised pork is finished.