Ingredients required for Cantonese braised pork: Ingredients: 500 grams of pork belly, 8 garlic cloves, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce. Accessories: 3 grams of salt, 15 grams of rock sugar, 1 piece of ginger, appropriate amount of water, appropriate amount of oil, half a bowl of cooking wine for Cantonese braised pork.

Meat preparation steps: 1. Scrape off the fine hairs of the pork belly skin, wash and drain the water, and cut into pieces 2. Peel the ginger, wash and slice it, peel the garlic cloves and flatten them 3. Heat the pan, pour in the pork belly and stir-fry to remove the fat, both sides

Slightly browned 4. Add garlic cloves and ginger slices, stir-fry for a while 5. Pour in braised soy sauce, add color and aroma 6. Add oyster sauce, add rock sugar and a little salt 7. Pour in cooking wine, stir-fry evenly 8. Pour

Pour enough water to cover the meat noodles, cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 30 minutes 9. Cook until there is a little bit of soup left, scoop it up 10. Finished product picture 11. Finished product picture 12

. Picture of the finished product. Tips from the Home Cooking Food Network: 1. When making braised pork, do not blanch the pork. The blanched pork will taste old but not tender and smooth, and the color will not be shiny.

2. If you don’t have braised soy sauce, you can use dark soy sauce instead, but don’t put too much dark soy sauce, otherwise the meat will be dark and unappetizing.

3. Rice wine, cooking wine, and Huanglao wine can all be used to make braised pork.