(1) 500 grams of pork belly, appropriate amount of onion and ginger, cinnamon 1 small piece, 2 pieces of fragrant leaves, 2 pieces of star anise and more than a dozen crystal sugar.

(2) First, cut the onion, ginger and pork belly into mahjong tiles.

(3) Take the pot and pour in cold water. Blanch the pork belly in cold water. Add 2 tablespoons cooking wine (to remove fishy smell).

(4) skimming the floating powder after boiling. Then remove the pork belly and control the water.

(5) Take another pot and pour oil into it. Add rock sugar cooling oil and simmer sugar on low heat. Break the rock sugar with a spoon, so that it will melt easily.

(6) Boil pork belly, onion ginger, cinnamon bark, fragrant leaves and star anise until they are sugar-colored, stir-fry them quickly and evenly, so that the pork belly is completely covered with sugar.

(7) Stir-fry the fragrance, and then add 2 tablespoons of cooking wine (to remove the fishy smell).

(8) After frying, pour enough hot water, not pork belly.

(9) Add: 2 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp bean curd. Stir well and boil.

(10) After boiling, cover and simmer for 40 minutes.

(11) After 40 minutes, pick out the onions and ginger. If there is too much soup, fire to collect the juice. (Because each family has different firepower, it depends on the individual situation.)

(12) When the soup is not enough, add 1 tbsp of balsamic vinegar (to relieve boredom and enhance fragrance).

(13) When the soup is thick, it can be cooked and eaten. A fat but not greasy braised pork that melts in the mouth is displayed in front of you. Enjoy it!

2. Cooking skills:

(1) Soak the pork belly just bought with clear water and soak it with bleeding water and impurities.

(2) Putting rock sugar will be better than putting sugar, and braised pork will be bright.

(3) When drowning, put cold water into the pot and keep the floating foam as clean as possible. It's better to put the pork belly piece by piece into the colander with chopsticks, which is cleaner.