How to make Su style braised pork

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  1. Wash the pork belly and cut into small pieces, about the size of mahjong.(Would rather be big than small.)

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  2.Put the cut meat into the container , add cold water and cooking wine and soak for 15 minutes.(Remove the blood and water, remove the meat and wake up.)

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  3.Put the porcelain pot used for simmering soup into Fill with cold water, enough to cover the meat at least 3 fingers high.The fire comes to a boil.

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  4.After the water boils, continue to cook on high heat for 5-6 minutes.Let the meat tumble in the jar.

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  5. Use a spoon to scoop out the cooked oil.Add a small amount of cooking wine.

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  6. Change to low heat, cover and simmer for about 30 minutes, add dried hawthorn.

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  7. Cover and simmer over low heat for about 1 hour, add braised soy sauce.

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  8. Cover and simmer over low heat for 1 hour and 30 minutes.Add appropriate amount of rock sugar.

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  9. Cover and simmer over low heat for about 2 hours.Add a little salt and open the lid.Change to high heat to collect juice.

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  10. Cook over high heat for about 2 hours and 30 minutes.You can stop the fire and cover for 15-30 minute.

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  11. Place the cooked meat on a plate and surround it with cooked hawthorn.Garnish a little, drizzle with a little broth, and you're done.