Steamed braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce" Common practice of steaming braised pork 1: Ingredients: 500g pork belly, 4 shallots and half a slice of ginger. Seasoning: 50 grams of rock sugar, 2 pieces of red tofu, cooking wine, soy sauce, salt and chicken essence. Step: 1. Cut the pork belly into pieces, blanch it (put it in a pot with cold water), then take it out and wash it. 2, hot oil in the pot, when it is 30% hot, small fire, add rock sugar, stir fry the sugar color. 3, add pork belly, change the fire, stir fry quickly, and the sugar color will be evenly stained on the pork belly. 4. Add a small amount of fermented milk to two pieces of bean curd and simmer slowly. 5. Pour the fermented bean curd into the pot with a colander (remove impurities) and stir well. 6. Add cooking wine and stir fry, add a small amount of soy sauce (not too much soy sauce, not too dark) and stir fry evenly. 7. Add boiled water without meat noodles (never put cold water or use too much water to ensure that the juice is just dry after stewing for one hour), and add onion and ginger slices. After the fire boils, cover it and simmer for 60 minutes. 8. After opening the lid, add a small amount of salt (not much, fermented bean curd and soy sauce are already salty), season with chicken essence, and then serve. Common practice of braising braised pork: raw materials: pork belly 1 000g, 20 shallots 1 ginger 1 cinnamon 1 small-root tsaoko, 2 star anise 4 cooking wine1tablespoon (15ml), 2 tablespoons of soy sauce (30. Spoon (30g) salt 1/2 teaspoons (3g) Practice steps: 1) Wash the pork belly, put it in a pot, pour in clear water, heat it with high fire, and cook it on medium and low fire for about 20 minutes, so that the pork belly is cut off and the meat can be punctured with chopsticks. After taking out, change the knife and cut into 2cm pieces. 2) Soak the Venetian knot in warm water of about 40 degrees for about 15 minutes until it becomes soft, and drain it for later use. 3) Pour the oil into the pot. When the oil is heated to 70% heat by fire, add ginger slices and onion segments, then add cinnamon, tsaoko and star anise, stir-fry the meat for 2 minutes, then pour in soy sauce, stir-fry the meat with soy sauce, and then add cooking wine. 4) Pour boiling water on the surface of the meat, cover it after the fire boils, and simmer for 30 minutes. Add sugar, salt and venetian knot, and turn to high heat until the soup thickens.