food ingredients: pork ribs (pork belly) (1g) seasoning: green onion (1g), ginger (5g), star anise (5g), fragrant leaves (5g), peanut oil (2g), soy sauce (5g), white sugar (1g), salt (5g) and monosodium glutamate (2g) [editor Process 2: Wash the pot and put it on low fire, put a little base oil in the pot, then add 2 grams of white sugar to the oil and stir it quickly with a spoon. When the saccharification turns red and bubbles, add 5g of water, stir well and put the juice into a bowl for later use. Process 3: Put 1g of oil in the pot, and pour the meat into the pot when the oil is heated to 8%. At the same time, put 5 grams of green onion and 3 grams of ginger slices, stir and stir with the meat. After one minute, drip the juice into the pot for dyeing. When the meat turns golden, add water to the meat. Then add the right amount of refined salt and brown sugar, brown sugar should not be too much, just a little sweet. Finally, add 5 star anises and a piece of cinnamon and cook it over low heat. When the meat is soft, a plate of fragrant braised pork is done. [Edit this paragraph] Practice 2 1. Cut the pork belly with skin into square pieces, and cut the onion and ginger into large pieces. 2. Heat the oil in the pan, add the white sugar and stir-fry. When it turns brown, add the meat, add some water, season with soy sauce, refined salt, white sugar, onion slices, ginger slices, star anise and fragrant leaves, and simmer for hours. [Edit this paragraph] Practice 3 Materials: Pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger, garlic Practice: 1. First put oil, add brown sugar, boil until foaming, add meat and stir-fry oil, add seasoning such as cooking wine, and stir-fry the fragrance. 2. Add boiling water to the pot and stew for 2-3 minutes. 3. After the fire is burned, change to a small fire and simmer for 2-3 hours. 4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pan. [Edit this paragraph] Practice 4 1. Wash the pork belly and cut it into small dices; 2. Put a spoonful of oil in the pot and heat it slightly. Add the rock sugar and stir fry until the rock sugar is completely melted. 3. Pour the diced meat into stir-fry until it is evenly coated with syrup; 4. Add appropriate amount of boiling water, add light soy sauce, and burn halogen seasoning packets; 5. Cover the lid and simmer for about 4 minutes until the juice is dry. [Edit this paragraph] Practice 5 Materials: Raw materials: fine pork belly, stewed meat package, onion, crystal sugar, tea, seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, white sugar, salt, soy sauce and Shaoxing wine Practice: Step 1: Slice pork belly and blanch it in cold water. Braised pork step 2, blanching and shaping. Don't cut the pieces before cutting them, or the braised pork will be shapeless. It's not beautiful when it's burned out.) Step 3, fish it out, cool it and cut it into squares of the same size (it's fun to eat bigger). Step 4, put a little oil in the pot, stir-fry chives, ginger and garlic spices, and step 5, add meat pieces and stir-fry (stir-fry the oil in the meat). Step 6, put a little oil into the pot and stir-fry the white sugar until the white sugar turns into jujube red; Step 7, turn off the fire; Step 8, quickly turn off the fire when the bubbles in the sugar color change from big to small, and pour in boiling water (this is a crucial step in braised pork, which is caramel flavor, which will make the braised pork fragrant with a slight caramel flavor); Step 9, pour in the meat, add a little Shao wine and boiling water to add tea water to remove the fishy smell and cook it quickly; Step 9. Step 12, change back to the wok and put rock sugar on the fire to make the juice sticky, then the wok can be served, and the chives are decorated. The juice is strong and fragrant, and it is more addictive to pour it on rice. It is suggested that the practice of braised pork will be slightly different from place to place. The south is used to mixing colors with soy sauce (soy sauce), while the north prefers fried sugar. Generally, the raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip). Can be put into cabbage, tofu, potatoes, carrots and other vegetables to cook together, can change a variety of delicious stew dishes. It is best to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.