How to make braised pork

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  1.Wash the pork belly and cut into 2 cm pieces

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  2. Slice ginger, cut carrots and bamboo shoots into hob pieces (forgot to take photos), set aside!

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  3. Blanch the meat: Put an appropriate amount of water in the pot, put the pork belly in cold water, and pour in an appropriate amount.Cook the cooking wine, bring to a boil over high heat, skim off the foam, remove and set aside.

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  4. Fried sugar color: Heat the pot slightly, add a little cooking oil, and pour into a small bowl of rock sugar, stir-fry over low heat

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  5. Stir-fry over low heat until all the rock sugar melts.It’s ready when small yellow bubbles emerge from the bottom of the pot

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  6.Pour the pork belly into the pot Medium, turn to medium heat and stir-fry quickly to coat each pork belly piece with sugar color

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  7. Add the ginger slices and continue stir-frying

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  8. Add a little soy sauce, stir-fry evenly and then add an appropriate amount of boiled water.Add chicken essence, Sichuan peppercorns, star anise, bay leaves and dried chili pepper to taste, bring to a boil and simmer over medium to low heat for 40 minutes

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  9.After simmering for 40 minutes, add bamboo shoots, carrots and a little salt, and continue to simmer for 15 minutes (if you don’t like vegetables, you can skip this step and just simmer for 1 hour)

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  10.Fire to collect juice

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  11.Remove from the pot and plate

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  12.Finished product picture