Braised pork is very common and very simple:

Ingredients: 750 grams of pork belly for two people.

Accessories: appropriate amount of oil, 20g of sugar, appropriate amount of salt, 2 star anise, 1 spoon of soy sauce, 10 peppercorns, 2 bay leaves, 1 piece of cinnamon, appropriate amount of grass fruits, 20g of green onion and ginger.

Steps:

1. Wash the pork belly and cut into small cubes, cut onion and ginger into sections, and prepare the seasoning. Generally, peppercorns, star anise, bay leaves, and cinnamon are essential in the kitchen.

2. Blanch the cut meat in water, put the meat in a pot with cold water, cook over high heat, wait until the dirty floating powder comes up, cook for a while, and take it out. Rinse the fish with clean water for later use.

3. Put oil in the pot, add white sugar or brown sugar, and fry until the sugar color turns out. This is the key. Pay attention to the heat. Uncooked sugar will not color well, and the cooked meat will be very bitter if the heat is too high. Therefore, the fire must be small. The sugar begins to melt slowly, turns caramel color, starts to bubble, then the foam disappears and starts to smoke a bit. This action must be swift.

4. Stir-fry the meat quickly to make it evenly colored. Fire at this time.

5. Add all the seasonings, stir-fry until fragrant, and drizzle with a little soy sauce. The color will be more beautiful.

6. Add water, just after eating the meat, bring to a boil over high heat and simmer for 20 minutes, then simmer over low heat for about half an hour. Add two pieces of rock sugar in the middle to make the color of the meat more beautiful. Add salt while turning to low heat.

7. Drink the soup slowly, and the stew will already taste crispy and rotten. Remove the juice from the pot over high heat.

8. The home-cooked version of braised pork that is fat but not greasy and melts in your mouth is ready.

Two bowls of rice for each person on the table is not enough!