Mao Shi braised pork belongs to Hunan cuisine, which can also be called Hunan cuisine. It is one of the oldest cuisines in China history. Practice: 1. The pork belly is boiled with clear water, fished out, washed, drained, and changed into five-inch-square blocks. Together with star anise, cinnamon, ginger and crystal sugar, it is put into a bowl and steamed for eight times, and then it is changed into five-centimeter-square blocks.

2. Put the wok on the fire and heat it to 60% heat. Put the meat in the wok and fry it with low fire until it turns brown, and then remove the dry oil.

3. Heat 50 grams of oil in a pot, add lobster sauce, onion, ginger, star anise, cinnamon and dried chili respectively, stir-fry until fragrant, then add meat, add broth, add refined salt, and simmer monosodium glutamate, sugar, soy sauce and fermented milk with low fire for 1 hour.

4. When the meat is crisp and rotten, simmer the garlic slightly, and sprinkle a little chopped green onion to get out of the pot.