The home-style version is fragrant but not greasy

Cooking Instructions

1. Cut the pork belly into cubes of the right size and blanch it (it's no problem if you don't blanch)
   Supplement: I usually don't blanch braised pork, and I personally think that the taste of blanched meat is not very good. However, if you don't write about blanching, there are many people at the bottom who ask, don't you blanch? Therefore, it is difficult to reconcile the mouths, and you decide whether to blanch or not. So parentheses are added (it's okay not to blanch).
   If you don't like it, it's a detour, thank you

   

2. Prepare the spices

   

3. Put the bottom oil in the pot and stir-fry the rock sugar over low heat, stir-fry until the sugar melts and bubbles, and when the bubbles slowly become smaller, immediately pour in the pork belly and stir-fry, or keep the heat in medium-low

   

4. This is the state

   

5. Stir-fry the pork belly so that the sugar evenly coats the meat

   

6. Add spices

   

7. Continue to add cooking wine, light soy sauce, and stir-fry a little dark soy sauce over medium-low heat

   

8. Stir-fry for 2 or 3 minutes

   

9. Pour boiling water, boil over high heat to skim off the foam, there is a casserole can be transferred to the casserole to medium and low heat, there is no casserole in the wok, it is the same in the wok, there is no need to worry about whether there is a casserole! Simmer for about 40 minutes Add salt and start high heat to reduce the juice so that the thick sauce hangs on top of the meat

   

10. This is done in a casserole over low heat for 40 minutes, at which point add an appropriate amount of salt

    

11. Turn to medium and start to collect the juice, so that the thick juice is wrapped on the surface of the meat, which is more attractive! If you like to leave more soup for rice, you can also leave more soup to see if you want!

    

12. Update the recipe, the
    previous video was not uploaded, and the
    last video is more intuitive

    

13. Gooo At this time, you don't want to leave your beloved drop of meat! Flip it with a shovel, otherwise the juice will stick to the pan when it thickens, and the bottom will be lost!

    

14. Does this bright red color make you have an appetite?

    

15. It's a texture that doesn't greasy at all and melts in your mouth!

    

16. 
    Or another way to
    
    fry
    the sugar color and pour the boiling water directly into the meat, and prepare the boiling water in advance for later use!
    ( boiling water ),
    be careful not to burn, and then put the meat directly, add green onions, ginger and garlic, cooking wine, star anise bay leaf cinnamon, an appropriate amount of light soy sauce, a few drops of dark soy sauce ( dark soy sauce can not be more, add too much stewed meat will turn black ), after boiling,
    skim off the foam with a soup spoon!
    
    The second time I did tie the rope, in order to look good, it
    was troublesome to untie the rope in the end, so it is recommended not to tie it!
    When cutting meat, it is better to cut it into square pieces, and the finished product is better!

    

17. Transfer to a casserole and simmer over medium-low heat for about 40 minutes, adding an appropriate amount of salt

    

18. After 40 minutes, the meat is already soft and glutinous, and the juice begins to thicken over high heat

    

19. It's out of the pot! It's fragrant and not greasy!