Ingredients: 400g pork belly with skin, onion 1 root, 2 onions, ginger 1 root, 30g rock sugar, garlic cloves 1 piece.
Seasoning: braised soy sauce or light soy sauce 10- 15ml, light soy sauce 1 tablespoon, 5 tablespoons of cooking wine, and appropriate amount of aniseed cinnamon leaves.
1.？ Wash the pork belly and dry it with kitchen paper.
Do not put oil in the iron pan, put down the pigskin, and burn the pigskin to the surface of the pigskin. This step can remove the fishy smell of pig hair and pig skin that have not been cleaned.
2. The burnt pigskin is shown in Figure 4. Put the meat in the pool and wash the pigskin with steel balls. Cut into 2-3 cm square chunks.
3. Put pork belly in cold water, add onion, ginger slices and 4 tablespoons (60ml) cooking wine. Cook over high heat for 5 minutes, skimming the froth.
4. Take out the meat and drain it with a colander (note! Don't pass cold water, or the meat will shrink and tighten.
5. put a little base oil in the wok (not too much, the pork belly itself will produce oil.
Add rock sugar. If you are not skilled, you can keep the fire small. When the oil temperature becomes high, gently break the rock sugar with a frying spoon and slowly stir it to keep the sugar solution evenly heated and melted.
6. Quickly pour the meat into the pot and stir-fry it with medium-high fire to make the meat and sugar evenly colored. Add star anise, cinnamon, or 2 teaspoons of spiced powder instead, stir-fry until fragrant, add braised soy sauce/light soy sauce 10- 15ml, stir-fry evenly, and stimulate the aroma of soy sauce.
7. Add enough hot water to avoid meat, peel a garlic, wash it and put it in the pot (optional, don't add it if you don't like it). After the fire boils, turn it to low heat (just keep the water surface rolling slightly), cover the pot and simmer for 60 minutes. If you don't grasp the heat well, it is recommended to read it several times in the middle to avoid burning dry.
After 8.60 minutes, open the pot cover and change the fire to collect juice. At the same time, add 1 tbsp soy sauce to taste, pour 1 tbsp cooking wine, and collect the thick soup to serve.
9. Sprinkle chopped green onion, and a bowl of fragrant braised pork will be finished.