Ingredients: pork belly, soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic and salt.

step

1, prepare materials, wash pork belly and cut it into mahjong pieces;

2, the pot is hot and set fire to sesame oil, and the ginger slices, garlic, pepper and octagonal are sauté ed;

3. Pour pork belly and stir-fry until both sides are slightly burnt, and add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole and add appropriate amount of boiling water, simmer for one hour, pay attention to turning over frequently, on the one hand, evenly color, on the other hand, avoid pigskin sticking to the pot. Just sprinkle some pepper and salt before cooking.

5, fill it out, set it up, and your appetite will be better.

Practice 3 editing

1.Cut pork belly with skin into square pieces, and cut onion and ginger into large pieces.

Stewed pork with brown sauce

Stewed pork with brown sauce

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

Practice 4 editing

1. Wash the pork belly and cut it into small dices;

2. Put a spoonful of oil in the pot and heat it slightly. Add the rock sugar and stir fry until the rock sugar is completely melted.

Stewed pork with brown sauce

Stewed pork with brown sauce

3. Pour the diced meat into stir-fry until it is evenly coated with syrup;

4. Add appropriate amount of boiling water, add soy sauce and burn halogen seasoning package;

5. Cover the lid and simmer for about 40 minutes until the juice is dry.

Practice 5 editing

Materials:

Raw materials: fine pork belly, stew bag, onion, rock sugar, tea.

Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, white sugar, salt, soy sauce and Shaoxing wine.

Practice:

Step 1, pork belly cut into strips and put in cold water to skim off blood foam;

The practice of braised pork

The practice of braised pork

Step 2, blanching and shaping; Don't cut into pieces before blanching, as the braised pork will lose its shape and the finished product will not be beautiful.

Step 3, fish out, cool and cut into squares with the same size;

Step 4, put a little oil in the pot and stir-fry chives, ginger and garlic spices;

Step 5, stir-fry the meat (stir-fry the oil in the meat);

Step 6, put a little oil in the pot and pour in white sugar to stir-fry the sugar color;

Step 7, stir-fry until the sugar turns into jujube red, and turn off the heat;

Step 8, quickly turn off the fire when the sugar bubbles change from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make braised pork fragrant with a slight caramel flavor);

Stewed pork with brown sauce

Braised pork (10)

Step 9, add a little Shao wine, add boiling water to cook it quickly, and add tea water to remove the fishy smell;

Step 10. Finally, add soy sauce for color matching and salt for seasoning;

Step 1 1, change back to the wok fire, add rock sugar to make the juice sticky, and then take it out of the pan, and garnish with chives. (The juice is strong and fragrant, and it is more addictive to pour it on rice.)