1. Cut the pork belly into pieces?

2. Cut the potatoes into pieces?

3. Add honey and soy sauce to the pork belly, stir, heat the pan and add a little oil Stir-fry over low heat until slightly charred, then take it out of the pan?

4. After frying the meat, add aniseed, onion, ginger, garlic, and thirteen spices to the oil and fry until half cooked. Add the pork belly?

5. Add MSG A little, take it out of the pot

Ingredients: Pork Belly

Seasoning: Ginger (five pieces) Grass fruit (one) Honey rock sugar (appropriate amount) Star anise (eight (small)) Salt (one teaspoon)

Dark soy sauce (one-third tablespoon) light soy sauce (appropriate amount) cooking wine (one tablespoon) MSG (appropriate amount)

Method:

1. Cut the pork belly into mahjong-sized pieces, rinse well, add a tablespoon of cooking wine and soak for an hour. Take out and drain.

2. Add oil to the pot and stir-fry the meat until slightly brown.

3. Add dried chilies, grass fruits, star anise and ginger and stir-fry until fragrant.

4. Add two tablespoons of cooking wine and stir-fry for a few times, then add dark soy sauce and light soy sauce and stir well.

5. Add boiling water to cover the meat, transfer to a casserole and simmer for two hours and add salt.

6. Simmer the pork belly until it is crispy. Add honey and rock sugar over high heat to reduce the juice. Shake the pot without turning it.

7. When the soup is evenly coated on the meat, add some MSG to enhance the flavor.

Ingredients: pork belly (one layer of oil and one layer of lean)

Seasoning: ginger (five slices)

Dark soy sauce (one-third tablespoon ) Light soy sauce (appropriate amount) Cooking wine (one tablespoon) Honey, sugar (appropriate amount) Oyster sauce (appropriate amount)

Method:

1. Cut the pork belly into mahjong-sized pieces, rinse and put Add water, butter and ginger slices to the pot and place over medium heat. When the foam is gone, wash with water and drain

2. Prepare the oil pan, add ginger slices, add meat and stir-fry the meat until slightly brown. Add sugar and honey

3. Put Two tablespoons of cooking wine, stir-fry for a few times, then add dark soy sauce, light soy sauce, and oyster sauce and stir well

4. Add boiling water to submerge the meat, transfer to a casserole and simmer for two hours, add salt.

5. Just wait until the soup is evenly coated on the meat.

1000 grams of pork belly with skin, 80 grams of rock sugar (white sugar can also be used, but the color is brighter), honey, a handful of green onions (green onions and small onions are acceptable), 5 to 6 slices of ginger, 3 star anise, 1 small segment of cinnamon or 2 bay leaves, 1 tablespoon dark soy sauce, 1 teaspoon cooking oil, about 8-10 grams of salt (according to your own taste), 1 tablespoon cooking wine

Method:

1 . Wash the pork belly, remove the remaining pig hair from the pig skin, and cut it into 3 square pieces. Do not blanch it, so that the meat tastes more delicious; then prepare all the seasonings;

2. In a clean wok, add a little bit of cooking oil, just enough to moisten the pan. If the oil does not need to be heated, add rock sugar and turn on low heat. It is best to put crushed rock sugar in the rock sugar. Large pieces of honey can be put in. Microwave for half a minute, take it out and it will break into pieces if you tap it lightly. If you are as lazy as me and want to enlarge a piece of rock sugar, please read below;

3. As it slowly heats up, gently use a spatula to Tap the rock sugar lightly and it will break into small dices;

4. Then turn on low heat (I usually use medium heat, but it is difficult to control. Novices still use low heat, although it is slower but safer. (It will become mushy), and the rock sugar will slowly change color;

5. Wait until a layer of foam forms on the sugar solution and the foam begins to spread to both sides (do not wait until it completely spreads);

6. Pour in the pork belly and stir-fry over medium heat until the pork belly is coated with syrup;

7. Add the green onion and ginger slices, add dark soy sauce and stir-fry until fragrant;

8. Pour hot water just enough to cover the pork belly, then add cooking wine, star anise, cinnamon or bay leaves;

9. After the fire boils, pour it into a soup pot or casserole and cover the pot Cover (the lid should be closed well, and the ventilation holes should be blocked with paper balls, so that the aroma of the braised pork will be stronger), simmer on low heat for 1.5 hours, open the lid once in the middle, add salt, mix well and cover immediately;

10. If you don’t have time to slow cook, you can pour the stir-fried pork belly into the pressure cooker, add ingredients and hot water (use the pressure cooker water to only add 1/2 of the meat and mix well), and use an electric pressure cooker. After the stew pot or gas pressure cooker is opened, simmer over medium-low heat for 15 minutes. After simmering, it will automatically decompress and then open the lid;

11. The braised pork will have a lot of soup. If it is cooked You can pour it all into the wok and turn up the heat to thicken the soup. The thick soup is very delicious when eaten with rice. If you turn the heat to high and add less soup, you will need to add water if the soup is gone. , be sure to heat the water;

12. If you make a lot at one time, just take out the amount of the day and put it in the wok to thicken the soup. The remaining braised pork can be divided into several pieces along with the soup. Put the portion in a plastic bag and freeze it in the refrigerator. It can be used to stew potatoes, stew cabbage vermicelli, make braised pork curry rice, cook noodle soup, etc., all are very delicious.

Three key points:

1. The color of the sugar; 2. The heat and time of simmering; 3. The final juice;