Braised Pork
1.
Clean the pork belly and cut it into small square pieces.
2.
Put the pork belly pieces into the pot, add water, add a tablespoon of cooking wine, and boil for two to three minutes. This step is mainly to remove fishy.
3.
After turning off the heat, pour out the boiling water, pour cold water into the pot, and let the pork pieces pass through the cold water. This step is mainly to make the meat firmer and taste good.
4.
Remove the meat and dry it for later use.
5.
Pour oil in the pot and heat it up.
6.
Pour the meat into the frying pan, turn it a few times, and stir out the fat. This step is mainly to make the meat less greasy.
7.
Take the meat out and set aside, and save the oil from the previous step for cooking.
8.
Pour an appropriate amount of vegetable oil into the pot, add a handful of rock sugar, and heat it over medium heat.
9.
Crush and stir the rock sugar with a spatula. Heat until the rock sugar melts and turns caramel color.
10.
Pour the meat into the pot and stir fry quickly to make the meat evenly coated with sugar. Add a tablespoon of soy sauce and continue to turn it a few times to make the meat more red and bright.
11.
Add an appropriate amount of water to the pot.
12.
Add the right amount of light soy sauce, oyster sauce and salt.
13.
Add green onion, ginger, garlic, pepper, star anise, cinnamon, vanilla, clove, tangerine peel, angelica, cumin, dried hawthorn and rock sugar.
14.
If you like to eat braised eggs, peel off a few cooked eggs and put them in the broth. This step can also be omitted.
15.
Cover the lid and simmer for half an hour on medium-low heat.
16.
Collect the juice in more than ten minutes after the fire.
17.
It's ready to be eaten out of the pot and plated.
18.
It's so fragrant.
