Braised pork is a special dish that Hakka people must eat on holidays, which means it is booming. This is a necessary dish for happy events and good things. Good braised pork tastes fat but not greasy, tastes sweet, and the fat part is crisp but not rotten, not greasy at all; Lean meat is very chewy, and the more you chew, the more fragrant it becomes.

Ingredients: 600g pork belly.

Accessories: ginger, garlic, soy sauce, oyster sauce, 1 onion, 6 dried mushrooms, 5g Redmi, salt, cooking wine and sugar.

Exercise:

1. Slice ginger, peel garlic, slice onion, soak dried mushrooms in warm water for five minutes, and slice.

2. Wash and drain the pork belly and cut it into uniform blocks.

3. Heat the pot, add the pork belly, saute until fragrant, and fry the pork belly until golden brown.

4. Add Redmi and stir well. Add dried mushrooms, ginger slices and garlic and stir-fry until fragrant.

5. Add two spoonfuls of soy sauce, one spoonful of oyster sauce, salt and sugar and mix well. Pour a proper amount of cooking wine into the pot.

6. Put the onion at the bottom of the casserole and put the fried pork belly in the casserole for about 30 minutes.

Note: Pork belly should be half fat and half thin. Monascus rice is used for color matching, which cannot be replaced by soy sauce. If you don't like onions, you can use marinated tofu, but steam it in a steamer for 40 minutes.