1. Cut the meat into mahjong-sized squares, put it in a pot and cook for 15 minutes, then take it out and rinse it with cold water.

2. Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

3. Put 100g oil in the pot. When the oil is heated to 80% heat, pour in the meat. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a delicious dish of braised pork is finished.

Exercise 2

1. Pork belly with skin cut into cubes, onion and ginger cut into large pieces.

2. Heat the oil in the pot and add the sugar to stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for 1- 1.5 hours.

Exercise 3

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Exercise:

1. Put the oil first, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other seasonings, and stir-fry to get the fragrance.

2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours.

4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot. Attention (add salt to taste).