Ingredients

450g pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasoning: 30g rock sugar, 1/3 salt, light soy sauce 2 tablespoons, 1/4 teaspoon of dark soy sauce, 2 tablespoons of cooking wine, 1000ml of water

Method

Preparation: cut pork into 30mm x 30mm cubes, cut green onions into long sections, ginger slice.

Preparation method:

1. Boil water in a pot, add meat pieces and blanch for about 2-3 minutes, remove and wash and set aside.

2. Put 1 tablespoon of oil in the pot, add small pieces of rock sugar and stir-fry the sugar color over medium-low heat.

3. When the pot starts to smoke, the rock sugar melts and turns into dark brown.

4. First add green onions, ginger slices and star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

5. Stir-fry until the pork belly releases a little fat and is evenly colored.

6. Add water, just enough to cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine.

7. Cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes. When 1/3 of the soup is left, pinch out the ginger slices, star anise and green onions.

8. After about 50 minutes, open the lid and cook the soup over medium heat until it thickens.

Tips

1. The color of fried sugar can not only make the meat red and bright, but also the fried sugar has a caramel aroma, which is not possible with soy sauce. alternative. After the sugar color is fried, the water of the added onion, ginger and meat must be drained, otherwise the hot oil will splash out when it meets the water.

2. When making braised pork, you must master the seasoning, and it must be sweet, sweet and salty. The saltiness blends well with each other, each without taking away its own flavor.

3. The fat meat should be fat but not greasy and melt in the mouth. The lean meat should be lean but not sticky. The heat and time of the stew should be sufficient.

If you like it with a tough texture, turn it on over high heat and simmer over low heat for about 40 minutes. I like to eat soft and simmer for 60-70 minutes. What I call a small fire is to light the center of the gas and turn it on.

4. When the juice is finally collected, keep an eye on it to avoid the soup being too dry and leaving only oil. When you see bubbles, stir-fry a few more times. Just download it.