After washing pork belly, soak it in clear water for half an hour to remove the smell of blood, cut it into small cubes, put it in a pot with inappropriate water, cook it for 3-5 minutes, take it out, filter off the water, add a little oil to the wok, heat it with aniseed pepper, stir-fry the meat to get oil (if the meat is fatty, you can remove some), and add cooking wine and vinegar (because cooking wine and vinegar will produce balsam when heated), then add ginger and garlic and stir-fry. Soup is no good, avoid cold water, otherwise the meat will be hard and not slag. Cover and simmer for half an hour. If the taste is heavy, add some salt before cooking. Red color, fat but not greasy, delicious.

Tip:

1, cut the meat, you can cut it raw or cooked, raw is easy to cut, but the taste of the meat is different. Each small piece of raw meat is heated evenly after cutting water, but it is similar to cooked pork. The difference is that braised pork is cut into small squares and cooked meat is cut into thin slices. Braised pork should not be cooked for too long, and the cut pieces are obviously unevenly heated, while the cooked pork should be cooked in eight degrees.

2. The purpose of passing the meat through the water is to shrink the meat and remove the fishy smell. This will take a few minutes.

The meat in the pot should not be fried for too long, otherwise it will be delicious.

4. Add potatoes, carrots, winter tips, etc. When adding soup to cook.

5. If you eat spicy food, you can add dried Chili or bean paste and fry it before burning.

6. In order to reduce salt intake, adding salt after high temperature is not good for your health. It is best to add salt before cooking.

1~6. Cook the meat in hot water for 5 minutes, then take it out and cut it into pieces. Come on, stir-fry star anise, stir-fry fat oil, remove fat oil, directly add cooking wine, salt, soy sauce and other ingredients, put the meat in water, simmer over high fire, and then simmer for 20 minutes.