Pork belly (choose good quality, with multiple layers of meat, cut into 1.5cm*1.5cm square shape, remember not to peel), shallots, ginger slices, star anise, pepper, bay leaves, cinnamon, Garlic

Secret Tip 1: Pour the pork belly twice in water

When making stew, everyone will first rinse it with water to remove the blood foam. But in this method, I will pass the meat through water twice, once with cold water in the pot until it boils to remove the blood foam, and the second time with hot water to remove it again. This can remove impurities and blood foam from the pork belly to the greatest extent.

Skim off the blood foam

Secret Tip 2: Puncture the meat

The puncture mentioned here refers to using a bamboo skewer or toothpick to pierce the fat part of the pork belly. . The first purpose of doing this is to remove the fat from the fat. It will also help a lot with the next steps.

Do not pierce the skin and lean meat

After "piercing" the meat, it is time to proceed to the third step. Heat the oil in the pan and stir-fry the pork belly. . There should be a little more oil in this step. Don't think it is unhealthy. The purpose of this is to drain the oil from the meat. After the "puncture" treatment, the pork belly can drain out a lot of oil. Take the fried pork belly out and set aside

Drain it when it is golden brown

Start frying the sugar color. Put the sugar in the pot and stir-fry slowly over low heat. When you see the sugar turns brown, add the pork belly and stir-fry quickly to allow the syrup to completely coat the pork belly.

Stir-fry over low heat, don’t be impatient, it will get burnt easily

Secret Tip 3: Stew the meat without adding a drop of water

Yes, you read that right , this is the most important reason why braised pork tastes fat but not greasy, without adding a drop of water. All using beer. Using beer can make the meat taste better and make the meat worse. At the same time, beer can also make the fat meat taste less greasy. In fact, you can stew a lot of meat using beer without adding a drop of water. Next time I will tell you how to stew beef brisket with beer.

Use dark beer for better results

Introduce boiled beer into the meat covered in syrup. Remember to boil the beer in advance. Adding cold beer will make the meat tighter. , will affect the taste.

Next, add all the spices, salt, light soy sauce, dark soy sauce, and cooking wine. Simmer on low heat for 1 and a half hours. When the juice reaches the level shown below, you can turn off the heat and serve on a plate.