In this era, there are more and more types and methods of food, but there are always some seemingly simple and unremarkable ingredients that require complicated cooking processes to make delicious dishes.

Today, I want to share with you one such delicacy - braised pork.

Braised pork is a very traditional Chinese dish. It uses pork belly as the main ingredient. After a long period of slow cooking, the fat and lean meat of the pork belly are blended together to create a tender and juicy taste.

Although it looks ordinary, there are many skills that need to be mastered during the production process to make braised pork with good flavor and flavor.

First, we need to prepare the following ingredients: pork belly, ginger, green onions, cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, bay leaves, salt, and cooking oil.

These ingredients may seem ordinary, but they are the key to making braised pork.

Next, let’s start making braised pork!

Cut the pork belly into 2cm square pieces and blanch it in boiling water to remove the blood and fishy smell.

This step is very important, because only after blanching the pork belly can the subsequent stew be more flavorful.

Take out the blanched pork belly, rinse it with clean water, drain it and set aside.

Slice ginger and scallion into sections and set aside.

Pour an appropriate amount of cooking oil into the pot, heat it up, add rock sugar and stir-fry slowly until it turns into red sugar color.

This process requires great care because sugar can easily burn the pan, and the color of the sugar determines the color and taste of the braised pork.

When the sugar turns red, add the pork belly and stir-fry evenly so that every piece of pork belly is coated in the sugar color.

Be careful to stir-fry gently to avoid breaking the pork belly.

Add ginger slices and green onion segments and stir-fry evenly, then add cooking wine, light soy sauce, dark soy sauce, star anise, bay leaves and other seasonings, stir-fry evenly.

Pay attention to the proportion of seasonings in this step, because different proportions will affect the taste of the braised pork.

Add enough water to cover the pork belly.

Then cover the pot and simmer slowly over medium-low heat for at least 1 hour until the pork belly becomes soft and tasty.

During this period, check the amount of water from time to time to avoid boiling the water dry.

Finally, add an appropriate amount of salt to taste according to personal taste, then turn to high heat to reduce the juice.

When the soup becomes thick, turn off the heat and serve.

Such a seemingly simple braised pork dish requires such a complicated cooking process to make.

But when you taste that tender, delicious braised pork, you will find that all the efforts are worth it.

This dish is not only a delicacy, but also an emotional sustenance. It reminds us of the taste of hometown, the caress of our mother and the yearning for a better life.

So, dear friends, you might as well try this braised pork dish!

I believe it will bring you unexpected surprises and satisfaction.