When it comes to stewed meat, I think most of my friends will think of braised pork for the first time. Braised pork is the specialty of Hunan cuisine, and Grandpa Mao especially likes to eat it.

As long as the taste is made, it looks fat, and it tastes fat but not greasy. Don't ask me why, because I am a chef, I know a lot about the convenience of food, especially Chinese cooking.

Next, I will tell you how to make home-cooked braised pork.

Prepare ingredients:

Pork belly1.5kg, bean paste100g, spicy girl 50g, and anise cinnamon.

Step one:

Clean up the hair of the pork belly and cut it into squares, the length and width of which are one centimeter. You can put the meat in the quick freezing room for two hours, which makes it easier to cut because it is more shaped.

Step two:

When the oil in the pot is 70, fry the chopped pork belly in the pot until golden, and then pick it up. Put it in the pressure cooker.

Step 3:

Stir-fry a proper amount of oil, anise cinnamon, bean paste and spicy girl in a pot, then add a proper amount of water, salt, monosodium glutamate and oyster sauce, boil and pour into a pressure cooker.

The fourth part:

Boil the sugar color, the purpose of this is to make the pork belly have a better color.

Put a little oil in the pot, turn on a small fire, and slowly let the white sugar melt. Then, when foaming, put half a bottle of beer to boil, pour it into the pressure cooker, and finally directly steam press it for 5 minutes.