Nowadays, everyone's quality of life is getting higher and higher, so there will be more pursuits in diet. Many people like to eat pork very much, but different production methods will show completely different results.

Taste, for example, braised pork belly. The pork belly made with this method will be more tender and taste more flavorful. However, when making it, you must pay attention to using a variety of raw materials.

Makes the taste not monotonous.

500 grams of pork belly, star anise, bay leaves, cloves, cinnamon, Sichuan peppercorns, tangerine peel, 1 old ginger, cooking wine, a little rock sugar, 4 dried chili peppers, dark soy sauce, salt, scallion sections, 100 grams of Chinese cabbage. Method 1. Wash the pork belly

After boiling the blood water with boiling water, refill the pot with water, put the meat in, and add spices, ginger, cooking wine, rock sugar, pepper, green onions, dark soy sauce, and salt in order.

2. Brine for 40 minutes. After extinguishing the fire, soak in the brine for 15 minutes, take out and cut into slices and put them in a bowl. Then scoop some brine into the bowl for better taste.

Put a few slices of blanched cabbage for decoration.

Ingredients: 2 pounds of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger,

How to make several dried chili peppers: 1. Wash the pork, put it in a container, add cooking wine, and then add enough water to cover the pork, soak for half an hour to an hour to remove the blood; [1] 2

. Boil a pot of water in a pot, put all the ingredients except salt and the meat together, bring to a boil over high heat, turn to low heat, and slowly marinate for about half an hour, then add appropriate salt, and continue to marinate until the required softness and hardness are achieved.

You can adjust the marinating time according to your preference; 3. Turn off the heat, take out the braised meat into a container, remove the spices in the marinade, pour the marinade into the container of braised meat, and soak the braised meat.

Let cool and store in the refrigerator.

When you need to eat, take out an appropriate amount of braised meat and marinated sauce and heat it.

Little tip: The weather is hot now and the marinade is prone to acidity, so don’t make too much at one time.

Rock sugar should be as big as the tip of your little finger; cinnamon should be about 5cm; dry chili should be added according to preference.

Ingredients for simple recipe: 1 pack of concentrated marinade for Liao pork ribs, 1-3 pounds of pork.

Step 1. Wash the pork, blanch it in boiling water, drain and set aside.

2. Put the marinade into the pot, bring to a boil over high heat, add the pork and cook for 40 minutes, then turn off the heat. Let the pork soak in the marinade and take it out when it is time to eat.

3. Change to low heat and cook until the pork is cooked and fragrant. Turn off the heat and wait for the beef and soup to cool down.

4. Remove the braised pork and cut into slices.

At this point, the delicious braised pork is successfully made.

5. When the marinade is reused, the marinade can be added according to the amount of marinated food.

Tips: The remaining marinade can also be used for stir-frying, boiling vegetables, and making hot pot base.

[2] The food features are fresh and delicious, delicious and tender, and can be made all year round.

Note: 1. The meat of pork belly is relatively tender and can be eaten in many different ways. Meat that is too lean will not taste good when braised.

2. Pork belly can be braised directly, while other parts of the meat must be cooked first and then braised.