Braised pork is a famous dish for everyone. It is believed that the main material for making braised pork is preferably three-layer meat with alternating fat and thin. The meat will be fat and lean, sweet, soft and nutritious. Rich and melts in your mouth. There are as many as twenty or thirty ways to make it, and it has certain nutritional value. Food used: 500 grams of fat and thin pork belly, 5 grams of green onions, 10 grams of ginger, 2 star anise, 4 bay leaves, 4 grams of cinnamon, 3 grams of dark soy sauce, 5 grams of light soy sauce Gram, rice wine: 10 grams, edible salt: 5 grams, rock sugar: 20 grams. Step by step preparation: clean the fresh pork belly, slice into pieces and put in cold water into the pot, add ginger slices, add a small amount of rice wine, bring to a boil and skim off the foam. Remove the pork belly, reserve the remaining white soup, and set up a frying pan. No need to add oil. First, place the pork belly in the pot over a small fire, then use a small or medium-sized fire to fry each side of the pork belly until golden brown.

Pour out the fat in the pot, add dark soy sauce, light soy sauce, bay leaves, cinnamon, star anise, green onion, ginger, salt, rock sugar, add bone broth, and bring to a boil over high heat. , turn to simmer, cover, and simmer for 1.5 hours until the juice is reduced. To sum up: Pork belly should have a texture of alternately fat and lean meat. After it is boiled over high heat, it must be simmered slowly. The time for collecting the juice should not be too long. Do not cut the pork belly too small, as it will become smaller when cooked. Cut the pork belly into cubes, put it in a pot under cold water, remove it and drain the water. After the wok is boiled (do not put oil in the pot), pour in the blanched meat, stir-fry the oil until the meat turns slightly brown, then pour in Prepare the pressure cooker, add three slices of ginger, one piece of rock sugar, one spoon of dark soy sauce, and add water just enough to cover the meat.

Simmer for 20 minutes. After boiling and adding salt, if there is water in the pot, open the lid to collect the juice. Then put it on the plate, and you have a plate of braised pork that is bright in color, melts in your mouth and is not greasy. When choosing ingredients, you should choose a piece of pork belly with alternating three layers of fat, good-looking, plump and not greasy; the pork belly should be cut into grids of about 3cm or slightly larger; the purpose of blanching is to remove the raw pork The meaty smell; fry the fat in the pork belly and fry it until it turns yellow; after the pork belly is fried in the pot until it turns yellow, we put it into a half can of Coca-Cola pot to replace the sugar color process; you must add ginger slices, green onions, a little light soy sauce, a little dark soy sauce, and 1-2 bay leaves. No need to add water later, immediately add a whole bottle of beer and simmer over low heat.

Put in some other food to make this pot of braised pork not so simple to eat; before cooking, add a little bit of seasoning to make it brighter; add more water to cook the meat. It is best to use about one centimeter less than the pork. The cooking time is based on the actual amount of pork and your preference for the softness of the meat. Cloves and fennel are approximately 1g per 500g of pork. Other auxiliary materials are based on your preference. Depends on taste preference. As for why the water must be heated, it is because the ambient temperature of the fried sugar is very high. If cold water is added, the fried sugar will immediately cool down and become lumps, and the water will splash around. Boiling water will be much better.