1. Prepare the ingredients: Wash the bone-in pork belly in an appropriate amount, use a pot of cold water, and pour an appropriate amount of cooking wine into the blanching water.
2. The blanched pork belly is rinsed with warm water and drained for later use.
3. Rinse and pat the ginger appropriately, a small piece of rock sugar, and a small cube of brown sugar.
4. Pour a little peanut oil in a hot pan, add ginger cubes and stir fragrantly.
5. Use chopsticks to put the pork belly into the pot, place it in the pot, and slowly fry on low heat until golden brown on both sides to force out the fat in the pork belly.
6. Use a spoon to scoop out the fat.
7. Add appropriate amount of cooking wine and simmer for ten minutes at low heat to remove fishy meat and increase aroma.
8. Add appropriate amount of warm water to the pork belly, add rock sugar, small cubes of brown sugar, add appropriate amount of light soy sauce, a little bit of flavour, bring to a boil over high heat, turn to medium heat and continue to simmer for about half an hour.
9. After half an hour of simmering, the pork belly is almost getting juice.
10. Collect the juice on the fire, the pork belly has been colored, and the meat has been crispy and shiny.
11. Out of the pot, finished product.
12. Finished product.
Tips:Braised pork in brown sauce, time should be in place, rock sugar plus small pieces of brown sugar will make the color brighter and taste better!
