1000g

Accessories: green onions

2 pieces

old ginger

1 block

Star Anise

2 capsules

cinnamon

1 tablet

Seasoning: white sugar

2 tablespoons

Cooking wine

2 tablespoons

dark soy sauce

2 tablespoons

oil

Proper amount

Exercise:

1. Pork belly is cut into large pieces, the length and width are basically about 3cm, and it is necessary to ensure that each piece has skin. The onion is cut obliquely into long sections, and the ginger is cut into large pieces for use.

2. Blanch the meat in boiling water and skim off the blood foam.

3. Heat the pot on the fire, pour in a little oil, stir-fry the meat, and stir-fry the aniseed together (stir-fry for a while). When every piece of meat is golden yellow, take it out and use it.

4. stir-fry the sugar color. Turn down the heat, the oil temperature is not high, pour in sugar, slowly burn until it dissolves into yellow, and gently stir at the same time. When bubbles appear, put the fried pork in and stir-fry until it is evenly covered with sugar juice.

5. Then all the people are dispatched and put in onion, ginger, cinnamon, cooking wine and soy sauce in turn.

6. Finally, let's have a "flooded seven armies"-pour in warm water (more water is needed to ensure the fat is boiled), and don't eat meat noodles. Cover the pot and bring to a boil with high fire, then simmer for 40 minutes (be sure to use low fire) until the meat is cooked and the soup is thick.

Tips:

Finally, when collecting soup, you can keep more soup or keep it dry according to your personal preference. A plate of braised pork with oily sauce color, with less soup and more meat, is extremely mellow, with more soup and bibimbap, which is invincible in the world! But people who like to drink less soup should be careful not to burn the pot and give up all efforts.