The hometown delicacy that I miss most is the braised pork cooked by my mother!

Every time I go home, my mother has to go to the market to select the thin-skinned pork belly with five layers of fat and lean. Then she goes home and goes through more than a dozen processes to carefully process it into braised pork with tender meat and rich taste.

How to roast pork, how to cook the meat until it has all the color, flavor and flavor. Here is the specific method of making braised pork: First, cut the purchased pork belly into two to three centimeter square pieces, and then add salt and cooking wine.

Marinate for ten minutes to remove the foreign smell (this step is very important), then put cooking wine, ginger slices in a pot with cold water, and blanch the meat.

After boiling the pot, skim off the blood foam, then take out the meat and wash it.

The second step is to oil the wok.

Add appropriate amount of rock sugar.

Stir over low heat until the rock sugar turns brown.

Put the blanched meat pieces into the pot.

Turn on high heat to completely color the meat, then add a bottle of wine to submerge the meat. Add an appropriate amount of warm water to the remaining part, then add two whole green onions, star anise, a small amount of bay leaves, cinnamon, and dark soy sauce.

, light soy sauce, oyster sauce, cover the pot and bring to a boil over high heat, then reduce to low heat and simmer for about an hour to an hour and a half.

When the meat is tender, take out the green onions and add appropriate amount of salt and MSG.

Then reduce the juice over high heat.

Finally, sprinkle some chopped green onion, drizzle some sesame oil, and finally put it in a basin and serve it. The braised meat will be full of color, aroma and taste, and the texture will be more delicious.

Please adopt it.