1. Put enough water, green onion, ginger, and cooking wine on the pot to boil, add pork belly and water to set the shape.
2. Cut the pork belly into square pieces.
3. Heat a proper amount of oil in a pot on the fire, and stir the pork belly until slightly yellow.
4. Change to low heat, add rock sugar, stir fry until the meat is colored, add green onion and sliced ginger until fragrant.
5. Pour an appropriate amount of broth over the meat and bring to a boil.
6. Cook in 1.5 tablespoons of braised sauce.
7. Transfer to a casserole and cover and simmer slowly for 1.5 hours, simmer until the pork belly is soft and waxy, then turn to high heat to collect the juice.
Tips:1. Hot water stew can make the protein on the surface of the meat solidify quickly, and the nutrients in the meat will not easily penetrate into the soup, and the stewed meat will taste delicious.
2. When boiling the bone soup, smash the cleaned bones before boiling the soup, then put in cold water, add enough water at a time, and slowly warm it up. Boil slowly with a low fire, which can prolong the coagulation time of the protein, so that the umami substances in the bones can fully penetrate into the soup, and the soup flavor will be strong.
3. Don't put salt in stews and soups too early, because salt can make the water in the meat run out quickly, accelerate the solidification of protein, and affect the taste of dishes.
