Prepare ingredients: 600 grams of pork belly, one spring onion, one ginger, two star anises, a small piece of cinnamon, an appropriate amount of salt, 20 grams of rock sugar and an appropriate amount of cooking oil.

Practice steps:

1, clean the pork belly and cut it into pieces about 2 cm square for use.

2. Cut the shallots into long sections, slice the ginger, and then prepare two star anises and a small piece of cinnamon for later use. You don't need too many spices to cook braised pork. These ingredients are enough.

3. Add a proper amount of water to the pot, put the chopped pork belly into the pot with cold water, boil it over high fire, skim off the floating foam, then add a little cooking wine to deodorize it, and take it out after cooking for 2 minutes.

4. After the pork belly is fished out, rinse off the residual floating foam on the surface with hot water or warm water, and then control the water to dry for later use. Don't rinse the meat with cold water after blanching, because the surface temperature of the meat is still relatively high at this time. When cold water meets, the meat will shrink, making the pork belly difficult to stew.

5. First, heat the wok until it smokes, then add a little cooking oil to moisten the wok, stir-fry the pork belly with water control, stir-fry the excess oil in the pork belly, and stir-fry the pork belly until the skin is slightly yellow, and then put it out for use. This step can remove excess oil from pork belly, so that braised pork tastes fat but not greasy.

6. Leave a little base oil in the wok, put 20 grams of rock sugar in, first turn on a big fire to fry the rock sugar, then turn it into a slow fire and stir it constantly with a spoon. When there are bubbles in the rock sugar, the bubbles turn from big to dense bubbles, and the sugar color is fried.

7. After the sugar color is fried, add the stir-fried pork belly pieces and stir them quickly for a few times, so that the surface of the meat pieces is evenly covered with sugar color.

8. Add appropriate amount of boiling water, then add onion, ginger slices, star anise and cinnamon. After the fire is boiled, turn to medium and small fire, cover the pot and stew for 45 minutes. At this time, you must add boiling water. If you add cold water, the meat will be tight and the sugar will crystallize.

9. After 45 minutes, the meat pieces are already seven or eight minutes cooked. Add appropriate amount of salt to taste, cover the pot and stew for 15 minutes. To cook braised pork, salt should not be added too early. If salt is added too early, the meat will be easy to burn and not easy to stew. Stew the meat until it is cooked in seven or eight minutes before adding salt, which will not make the meat wood, but also make it more delicious.

10, after 1 hour slow stewing, the braised pork has become very soft and waxy. At this time, turn on the fire again and put the soup away a little, and the color of braised pork will become very beautiful. Just turn off the fire and put it on the plate.

Details and skills to be paid attention to when cooking braised pork;

1, meat pieces should be rinsed with hot water after blanching, and it is best not to rinse with cold water.

2, blanched pork belly pieces, and then stir-fried, can effectively remove oil and fishy smell, so that braised pork is not greasy.

3. Stew the braised pork until it is eight minutes cooked, then add salt to taste, too early or too late.