Method 1: Soak soybeans in cold water for more than 3 hours; Wash pork, cut into pieces, and drain for later use; When the pan is hot, add pork and fry until dry, then add oil and stir fry. Pour the excess oil out of the pot, add star anise, pepper, ginger and fragrant leaves, add meat and add soy sauce to color the meat. Add boiling water to drown the meat, and add salt, soy sauce and white wine. The more liquor is added, the more tender and fragrant the meat is, and the meat is fragrant after stewing. Add the soaked soybeans and cook for half an hour, then turn to medium heat and stew until the meat is rotten and the beans are soft.
Braised pork 2
Wash semi-fat meat and lean meat with skin with water and cut into dices. Soak soybeans in clear water, with appropriate amount of bean paste, sugar, ginger, garlic, dried pepper, tsaoko, cinnamon, soy sauce and salt. Put a little oil in the wok, stir-fry the sugar until brown, and stir-fry the meat and color it; Add appropriate amount of bean paste, stir well, add appropriate amount of water, soy sauce, salt, garlic, ginger, dried pepper, Amomum tsaoko, cinnamon and a little sugar (or not), and then simmer until the meat is rotten.
Braised pork in soy sauce
Half fat and half lean pork with skin. If you lose weight, it won't taste good; Burn the meat in the pot, pour in the pork cut into small pieces, burst open and dry the water vapor; Then add soy sauce, kaempferia kaempferia, star anise, a little pepper (or not) and ginger, stir fry together, and let the sauce and wine color the pork; Add the soaked soybeans and fry together for a while. Then add water, and the amount of water is appropriate to submerge the meat. After the water is boiled, simmer on low heat, add appropriate amount of sugar and cook until it is dry.