material

20-25 small crystal sugar; Pork belly (preferably pork belly) 500g；; 5 garlic; Ginger slices 10 block; soy

method of work

Cut the pork belly into cubes with a size of about 2×2cm, and try not to cut them into pieces. It is not good to be flat.

While boiling water in the casserole, pour a little oil into the wok and stir-fry the pork belly.

When the pork belly surface begins to turn golden, add ginger slices and garlic and fry together.

After the taste of ginger slices and garlic, shovel everything in the wok and put it on a plate.

Stir-fry sugar color: there is a little oil left in the pot, turn to the minimum heat, add small rock sugar, and constantly stir the small rock sugar in the oil to melt it.

When the crystal sugar has melted and the color of the sugar turns from white to yellow, pour the pork belly into the sugar, quickly copy and mix evenly, and continue to keep the minimum fire.

Pour in the right amount of water, subject to soaking the meat. At the same time, because the spatula is covered with sugar when the sugar color is fried, it is best to melt the sugar on the spatula with water.

After the water boils, pour everything into the casserole where the water has boiled.

Turn the fire in the casserole to a minimum and add two and a half shovels of soy sauce. Braised 1~2 hours.

During this period, I feel that the juice in the pot is almost gone, and if you want to eat soft meat, you can add some water during the stewing and continue stewing until you are satisfied with the softness of the meat.

Haha ~ My Dongpo meat has been cooked for less than 1.5 hours, and the meat is already very tender ~ it's not greasy at all, and it's delicious!