1. Wash and cut farm pork belly (not weighed specifically).
2. Put an appropriate amount of water and cooking wine in the pot, add meat pieces and blanching water (for impurities and blood water), blanch them thoroughly and take them out.
3. Add water to the pot and put an appropriate amount of rock sugar.
4. The rock sugar melted and I added 3 tablespoons of brown sugar and boiled it into a viscous state. Add the dark soy sauce and light soy sauce, and boil well.
5. Put the meat pieces in a pot over low heat and turn them evenly to color. Add five-spice powder, sliced ginger, and scallion to a proper amount and simmer (take out the scallion and ginger when collecting the juice).
6. The braised pork with soy sauce (no need to add salt), because the soy sauce and dark soy sauce are added with rock sugar and brown sugar, the taste is just salty and fresh.
7. The bright red, delicious, soft and rich braised pork served on the table as a supplement for lunch, is it very appetizing?
8. Braised pork with brown leaves as a bedding, the taste is fresh and crispy, the taste is rich and sweet, it is really delicious...
