Braised pork is a simple and complicated dish, which requires not only time but also patience. As the saying goes, "slow work makes fine work" and "impatient can't eat hot tofu", giving enough time and patience will always give you a satisfactory result, that is, an authentic braised pork was born from your skillful hands! Well, without further ado, let's take a look at the detailed practice of authentic braised pork. Barbecue raw materials: pork belly, cooking wine, dried hawthorn (or vinegar), soy sauce and rock sugar. Production process: 1. Soak in cooking wine: 15 minutes. After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, but don't cut it too big, which is not easy to cook and crisp and inconvenient to eat. After cutting, put it into a casserole, add half a cup of cooking wine, and soak it in cold water to make the blood in the capillaries be soaked. Cooking wine is easily absorbed by meat fiber and can remove fishy smell. Generally, you can soak 15 minutes or so. 2. Cook over high fire: 30 minutes. Rinse the soaked pork belly a little, and then cook it with high fire. At this time, pay great attention to the amount of water put in, put it away at one time, and don't add water after boiling. Even if we really need to add water, we should remember to add boiling water. Generally speaking, it is advisable to soak in water without meat and raise it by more than two inches. After adding water, ignite and turn it to the maximum. At the same time, adding dried hawthorn can make the meat fluffy and easy to burn. If there is no dried hawthorn, put half a spoonful of vinegar. After about 5-6 minutes, the water will boil and continue to cook for 5-6 minutes. As the meat rolls, a layer of dark red impurities will float on the water. This layer of impurities is boiled blood, so it should be carefully removed with a spoon, and the impurities stuck to the side of the casserole should also be removed. 3. Stew on low heat: 60 minutes. After boiling over high fire for about 30 minutes, it can be stewed over low fire. The size of the fire is based on the fact that the water surface is not boiling, and the stew time should be longer, at least 60 minutes, in order to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort. 4. Take juice from the iron pot: 30 minutes. When the meat is cooked enough to sink with chopsticks, change it to iron pan. Note that the meat is crisp and tender at this time, so handle it carefully, and then add soy sauce. This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization. It is dark in color and easy to color. It is suitable for braised pork, while soy sauce is salty and cannot be used. Also, the fire is a little bigger when coloring than when stewing just now, but not too big, because the meat is crisp and rotten, and a lot of meat is easy to boil. After boiling for 30 minutes, add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform. When the soup becomes thicker and more shiny, this authentic braised pork is cooked.