Ingredients: 600g pork belly.

Seasoning: 20g light soy sauce, 2g dark soy sauce, 5g ginger slices, 3g onion, 20g yellow rock sugar, 1 star anise, 2 fragrant leaves, 3g cinnamon and 3g cooking wine.

1. Pork belly with skin, washed, put in a cold water pot, blanch with 2g ginger slices, cook until it becomes discolored, remove and drain.

Put raw meat in cold water. If boiling water is used, it will make the meat tight. No matter how the meat is stewed afterwards, it is not delicious.

2. Pork belly with skin is cut into small pieces of about 2.5cm.

Peel the pork belly, don't cut it too small, it will shrink easily and be fragile. )

3. Pour a proper amount of cooking oil into a hot pot and stir-fry the pork belly until the skin shrinks slightly.

4. Put the pork belly into a casserole, pour about 1000 ml of water, and add soy sauce, cooking wine, fragrant leaves, cinnamon, star anise, onion and ginger slices.

Put away the water at once, and remember to add some water when it is dry.

5. Take another pot, add yellow rock sugar to the oil, stir-fry until caramel color, and pour into the casserole.

6. Turn on the fire and bring it to a boil

7. Spread the cut tin foil, turn to low heat, cover and stew for about 1 hour.

8. Open the lid, remove the tin foil and onion knots, and collect the juice until it is thick (about 25 minutes).

9. Serve, sprinkle with chopped green onion and braised pork in casserole!

Tips:

1, pork belly should be peeled, not cut too small, too small will shrink and be fragile.

2, the water should be put away at a time, and remember to add some water when it is dry.

Don't fry the pork belly too much, or the lean meat will harden.

4. Put raw meat in cold water. If boiled water is used, the meat will become tight. No matter how the meat is stewed afterwards, it is not delicious.