How to make braised pork

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  1.Thawed pork belly (fresh meat) 800 grams

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  2.Cut into 2cm by 2cm pieces and soak in water for 15 to 20 minutes.
  Add water, meat, and cold water into the pot, add 15 grams of cooking wine, bring to a boil, remove and control the water.
  Add an appropriate amount of oil into the pot and stir-fry (15).The oil must be completely controlled.

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  3. Fry until golden brown, remove and set aside.You can add a little cooking wine (10 grams) when frying.
  (Friendly reminder: stir-fry on low heat, pay attention to safety.Personally, I think it is enough to stir-fry for 5 to 10 minutes, depending on the situation.)

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  4. Add oil (15g) to the pot and fry the sugar until it turns red (25g white sugar).
  After the color changes, add the pork belly and lightly stir-fry, add 15 grams of cooking wine, 1.5 star anise, cinnamon as big as your thumb, 4 bay leaves, 10 grams of ginger, 30 grams of fresh Donggu Yipin, 5 grams of dark soy sauce, and oyster sauce 5 grams, 5 grams of salt, add about 3 kilograms of water (personal opinion, it’s better to use more than less) (you don’t have to follow this, it depends on the situation)

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  5. Bring to a boil over high heat, cover the pot and simmer over low heat (70 minutes to 80 minutes, or even longer).

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  6. Collect the juice.When it is almost dry, add MSG, remove from the pan and serve on a plate

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  7.Finished product, soft and rotten, melts in the mouth, slightly sweet