Braised pork has a long history in China, and each major cuisine has its own version. However, the most authentic braised pork originated from Shandong cuisine. Braised pork with Shandong cuisine is characterized by bright red color, fat but not greasy, fragrant and waxy, soft and smooth, and long aftertaste. Braised pork is also one of my specialties. Every holiday, there will be a large group of friends clamoring for me to make a big pot of braised pork to satisfy their cravings, and MM will also give up their weight loss plan voluntarily in front of my braised pork. (Ha ha, a little boastful. All this shows that my braised pork is really good! Today, I will share with you my own methods and tips for making this braised pork. I hope everyone can make the most delicious and satisfying braised pork at home. Ingredients: 500g pork belly, 30g onion, 20g ginger, 20g garlic, 5 petals aniseed, 5g pepper, 5g cinnamon, 4g salt, 20g sugar15g soy sauce, 20g cooking wine, proper amount of water and a little cooking oil. Production: 1, pork belly washed, cut into 4 cm square pieces for use. 2. Cut the onion into large sections, slice the ginger and peel the garlic for later use. 3. Seal the aniseed, pepper and cinnamon bags with gauze for later use.