1, prepare a clay pot. You can't use metal containers to make braised pork. You should cook braised pork in clay pots, and the meat to be braised should be treated with water first.

2. Add brine to drown the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly for color matching), half a catty of clear oil (oil must be added, otherwise the marinated meat will be like boiled water), and appropriate amount of salt. Put the marinated medicine bag in, and after the fire boils, cook it with low fire.

3, because there are rotten meat ingredients in the medicine, so you can't cook it hard, such as beef 1 hour is enough, and other meats can be shorter. Stick the meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish the meat in a boiling pot before leaving the fire, for cold pot fishing will spoil the soup.

4, a pair of medicine can be marinated many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and replace it with a new medicine (pay attention to changing the medicine and not changing the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better.

Method 2:

1. Scrape the hind leg pork or fat and skinny meat and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.

2. Put the wok on a strong fire, and at the same time, pour liao ribs concentrated marinade into clear water, and boil out the fragrance to obtain brine.

3. Boil the pork in brine, then switch to low fire, marinate the meat until it is fragrant and rotten, cut it into pieces when eating, and pour in a little soy sauce and sesame oil.