Recipe for the classic sugar coloring method of braised pork

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  1. Cut the pork belly into long cubes and boil the water to remove the foam., drain.
  Fry the pork belly on low heat with a small amount of base oil until golden brown on all sides.
  Add ginger slices, garlic cloves, green onion segments, and star anise, saute until fragrant, drain and set aside.
  At this time, the fat overflows and mixes with the base oil.About 3 times the original size.
  Reserve the base oil, drain the pork belly, etc.and set aside.

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  2. Base oil, low heat, add two small spoons of sugar, stir constantly , until medium foam forms, turn off the heat.
  Add the freshly poured pork belly and seasonings, over medium heat, add dark soy sauce and light soy sauce in sequence, stir-fry until browned, add cooking wine and a small amount of salt, and finally add boiling water.
  The juice should cover 3/4 of the meat.After it boils over high heat, pour it into the pressure cooker.
  High heat, cover, add pressure, cook until hissing and puffing out, turn down the heat, keep the pressure for about 18 minutes, then turn off the heat.
  After 2-5 minutes, the pressure will drop after natural cooling, open the lid and pour into the wok.

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  3. High heat to reduce the juice, taste the saltiness after the foaming juice becomes thicker, add Salt to taste.Turn off the heat and add chicken essence before serving.

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  4.Plate and eat!

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  5. Close-up: bright cherry red color! ! !