Steps: (1) Boil the pork belly with cold water, fish it out, clean it, filter it dry, change it into a block with a thickness of five inches, put it in a bowl with star anise, cinnamon, ginger and old rock sugar, steam it in a cage, and cut it into a block with a thickness of five millimeters.
(2) Put the wok on the fire and boil it to 60% heat. Put the meat in the wok and fry it to a light yellow aroma, then fish it up and drain the oil.
(3) Heat 50 grams of electricity in the pot, add water douchi, garlic, ginger slices, star anise, cinnamon, stir-fry the whole dried chili until fragrant, then add meat, add bone soup, add salt, chicken essence, stir-fry the sugar color, soy sauce, and simmer the rotten milk gradually with low fire 1 hour.
(4) When the meat is crisp and rotten, simmer the garlic slightly, stir-fry the sugar and sprinkle a small amount of onion to get out of the pot.
Practice 2 of braised pork at home: raw materials: pork belly with skin (raw pork), dried hawthorn slices, soy sauce and old rock sugar.
Step: 1. Wash the streaky pork with skin and cut it into mahjong game pieces; Wash dried hawthorn slices with water.
2. Fill the basin with cold water, add a tablespoon of rice wine, add pork belly pieces and soak for 15 minutes.
3. Put the soaked pork belly and dried hawthorn slices into a stone pot and add a certain amount of water, which is at least 2 inches higher than the meat.
4. Bring to a boil for 30 minutes, and continue to skim off the surface foam with a small spoon in the middle.
5. Turn the fire to a low boil for an hour and a half. (Right in the middle, I covered the oil filter paper I found in the shopping mall to help remove some oil. If there is no oil, it is unnecessary. )
6. Transfer to the wok (no need to put too much soup, just as high as the meat), pour in a tablespoon of soy sauce and bake for 30 minutes on medium heat until the juice is thick.
7. Add old rock sugar
8. Cook until the juice is thick, and add a little salt to adjust the taste.
9. Order sesame oil and start the pot.