The trick to cooking braised pork is: first cut the strips of streaky meat into four rectangular shapes, blanch them in boiling water, and then add various seasonings such as: ginger, green onions, wine, salt, and spices. Let it simmer slowly (add more salt). When it is almost simmering, add a little soy sauce for color and a little sugar for freshness. Simmer for a while until the meat is tender. After cooling, it can be cut with a knife. The marinade is called laolu, which is saltier.

I am from Suzhou, but I got this from somewhere else, so it should be right