Ingredients details: appropriate amount of pork belly, appropriate amount of star anise, appropriate amount of green onion, appropriate amount of bay leaves, appropriate amount of ginger slices, appropriate amount of white sugar, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of rice wine, appropriate amount of rock sugar, appropriate amount of peanut oil

Steps of making braised pork

1

800g pork belly, 15g star anise, 1 bay leaf, 50g green onion, 30g ginger slices, 20g white sugar , appropriate amount of salt, 25 grams of soy sauce, 30 grams of rice wine, 25 grams of rock sugar, and 15 grams of peanut oil.

2

First cut the pork belly into 2.5 cm square pieces.

3

Put cold water into the pot.

4

After the water boils, cook the meat for 5 minutes.

5

Fire out, drain and set aside.

6

Pour a little oil into the wok and stir-fry the star anise until fragrant.

7

Pour in the fine sugar.

8

Stir-fried sugar color.

9

Stir-fry until slightly yellow.

10

Fully melt the sugar, stir-fry until slightly colored, add the meat pieces and stir-fry until the meat is completely dry and the color is translucent and the surface is Slightly yellow.

11

When the oil starts to come out, cook in the rice wine.

12

Pour in soy sauce and stir-fry.

13

Stir-fry until the rice wine evaporates and the soy sauce is evenly adsorbed on the meat.

14

After frying the meat evenly, pour boiling water into the pot until the water is even with the meat.

15

Then, add scallions, ginger slices, and bay leaves.

16

Finally add rock sugar.

17

Cover the pot and simmer over low heat for 30-40 minutes.

18

After the meat is cooked, pick out the green onion, ginger, star anise and bay leaves.

19

Put a little salt, and then use high heat to reduce the juice.

20

The soup can be removed from the pot.

21

When collecting the juice, you can decant the excess oil and reserve it for other uses. The oil tastes very fragrant and can be used for cooking and other purposes.

Tips: Features of braised pork: bright red color, fragrant flavor, soft and smooth, fat but not greasy.

Warm Tips:

1. The meat pieces for making braised pork should not be too small when cutting, because after the finished product, the meat pieces will shrink nearly double, so, Be aware of the size of the meat pieces when cutting.

2. When using water to tighten the meat to remove odor, use cold water in the pot, and use boiling water when stewing. If you master this method, the cooked meat will be very fragrant. Otherwise, the texture and taste will not be good.

3. You can add salt or not. Salt is used for taste. If it feels too sweet, you can add less salt. Some soy sauce is very salty, so there is no need to add any more salt. The finished product tastes suitable if it is salty and slightly sweet, but neither too sweet nor too salty is good.