1. Use a knife to scrape off the skin fat and wash off the pork belly
2. Prepare the seasoning
3. First blanch the whole piece of pork belly in a pot under cold water and then pick it up
4. Wash and drain after dicing
5. In the hot pan, first add the skinned meat to the pan and fry until slightly brown on both sides
6. Add ginger slices and star anise to sauté
7. Add the pork belly with bones and add the cooking wine along the side of the pot
8. Add light soy sauce and dark soy sauce and stir constantly to make the meat all covered with sauce
9. Add boiling water, the water is almost level with the meat, add the shallots
10. Add rock sugar
11. Cover the high heat and bring it to a low heat for an hour
12. Wash the broccoli after cutting the florets
13. After the water is boiled, add it to the blanching water and pick it up and immerse it in cold water
14. Then turn on the sweet osmanthus and turn to high heat to collect the juice and turn off the heat
15. Surround the broccoli, add the braised pork and serve and sprinkle with fresh osmanthus
Tips:1. The taste of braised pork is set according to our own. Our braised dishes generally do not add salt. You can add salt after adding cooking wine;
2. The sweetness of sweet-scented osmanthus is not uniform. When adding it, you should add it according to your own sweetness, so as not to lose the original braised pork flavor.
