Braised pork

Ingredients: 400 grams of pork with skin, 1 large onion, 2 small onions, 1 piece of ginger, 30 grams of rock sugar, 1 whole head of garlic cloves

Seasoning: 10-15ml of braised soy sauce or dark soy sauce, 1 tablespoon of soy sauce, 5 tablespoons of wine, star anise daikon, cinnamon and coriander in moderation

1.? Wash the pork and dry it with kitchen paper.

Without oil in the iron pot, place the pork skin side down and sear the pork skin on fire until the surface of the skin is slightly charred, this step removes the hairs that are not cleaned, as well as removes the fishy smell that comes with the pork skin.

2. Scorch the pork rinds as shown in Figure 4, put the meat in the sink, and scrub the rinds with a steel wool ball to clean them. Cut into 2-3 centimeter square chunks.

3. Put the pork pieces in a pot of cold water, add the large onion pieces, ginger, and 4 tablespoons (60ml) of cooking wine. Turn on the heat and keep boiling for 5 minutes, and skim off the froth.

4. Remove the meat and place it in a colander to drain (note! Do not over cool water), otherwise the meat will shrink and tighten.

5. frying pan under a little oil (not more, the meat itself will be oil.

Into the rock sugar, unskilled, you can keep a small fire heating, until the oil temperature slowly becomes high, with a frying spoon will be gently smashed rock sugar, and slowly stir to maintain the sugar liquid evenly heated melting.

6. Quickly pour the meat into the pan, and change to medium-high heat and stir-fry quickly, so that the meat evenly hangs on the sugar color. Add the star anise, cinnamon and allspice, or 2 tsp of five-spice powder instead. Stir-fry to bring out the aroma, then reduce the heat to low and add 10-15ml of the red soy sauce/old soy sauce, stirring well to bring out the aroma of the soy sauce.

7. Add enough hot water to cover the meat, remove the skin of a head of garlic and wash it into the pot (optional, do not add if you do not like). After boiling over high heat, change the heat to low (to keep the water rolling slightly), cover the pot and simmer for 60 minutes. If you can't grasp the heat well, it is recommended that you can watch it a few more times in the middle of the process so that it doesn't boil dry.

8. After 60 minutes, uncover the pot and change to high heat to collect the juice, and at the same time put in 1 tablespoon of soy sauce seasoning, pour in 1 tablespoon of cooking wine, collect the thick soup can be served.

9. Sprinkle small green onion garnish, a bowl of fragrant braised pork is completed.