Cut pork belly into pieces and cook for about five minutes.

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Wash with warm water

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Put rock sugar in a wok, bring it to a boil, stir-fry until it is brown, then add meat and ginger slices and stir-fry. In order to get oil, add soy sauce and stir-fry.

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Put onion ginger, hawthorn, medlar, boxes filled with anise pepper and fragrant leaves in the jar, then put the fried pork belly in and add water until it doesn't turn into meat.

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After boiling 15 minutes, skim the oil (reduce greasy).

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Key points: Cover and simmer for over an hour.

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Add salt and chicken essence before cooking.

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Out of the pot, eat

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skill

Jar meat, as its name implies, is made by simmering the jar with a small fire and named after it. After a friend has eaten some kind of jar meat at a certain time and place, he preconceived that he had eaten authentic meat, but it was not. According to different regions and tastes, there will be many versions, including jar meat, Shandong cuisine and Sichuan cuisine, and Guiyang jar meat. Delicious is the key.