Braised pork is also a hard dish on the Chinese New Year dinner table. It must be included in our family's annual New Year's Eve dinner. There are many cards on the table, which adults and children love to eat and rob every time. Braised pork is fat but not greasy, thin but not firewood, very soft and waxy, and melts in the mouth. No wonder everyone likes it so much. Braised pork is delicious, but it is not easy to cook, especially in the step of frying sugar. It's easy to master it badly, and the color of fried sugar is not good. Braised pork is not only bad in color, but also black and has a bad taste.

Many people who often cook braised pork can't guarantee that they can stir-fry sugar every time, let alone novices. What they are most afraid of is the step of frying sugar. It's hard to control the heat and it's hard to do it. In fact, there are many ways to braise pork in soy sauce, and there are also methods that don't need to fry sugar, and the taste is not inferior.

Today, I will share with you a cooking method of braised pork without sugar frying. The method is relatively simple. Friends who want to cook braised pork but can't stir-fry with sugar have a look. Braised pork in brown sauce does not need to be fried with sugar, which is most suitable for novices. It is fat but not greasy and melts in the mouth.

Ingredients: pork belly, onion, ginger, cooking wine, soy sauce, black pepper, star anise, fragrant leaves, dried tangerine peel, rock sugar and ribs sauce. Practice steps:

Step 1: Cut the pork belly into mahjong-sized pieces, then blanch it in cold water, add a proper amount of cooking wine to the water to remove the fishy smell, skim off the floating foam after the fire boils, take it out after the pork belly changes color, wash off the floating foam on the surface with hot water, and drain the water for later use.

Step 2: Heat the pot with a small torch, without pouring oil, put the pork belly in and fry it, and refine the oil in the pork belly, which is also the key to stew the pork belly until it is oily but not greasy. Then add the onion and ginger slices and stir-fry for a while. When the pork belly turns light golden yellow, pour in a proper amount of soy sauce and a little soy sauce and stir-fry evenly.

Step 3: Stir-fry and color, then pour appropriate amount of hot water into the pork belly, add spices such as pepper, star anise, fragrant leaves and cinnamon, add 3 spoonfuls of Lee Kum Kee ribs sauce and appropriate amount of rock sugar. After the fire boils, turn off the fire and simmer for about 40 minutes. When the soup becomes sticky and shiny, turn off the heat and take it out.

This method is simple to cook braised pork without sugar frying. The braised pork is red and bright, fat but not greasy, and it melts in the mouth and is very delicious. You can try.