What you want is to be different and have a unique experience, how to make the hard dish of braised

The bright braised pork that will shake three times with chopsticks, one secret is fried sugar, and another secret is beer, and the specific operation is all explained here.

Boil the pork belly in boiling water, remove the blood foam, cut into pieces, fry the sugar color, add the green onion, ginger and garlic, put in the meat pieces and fry the oil, put in the ingredients, add water to cover the meat pieces after stir-frying, pour in cooking wine, dark soy sauce, beer, salt and chicken essence to taste, boil on high heat for 20 minutes, turn to low heat for 30 minutes, and then serve on a plate after the soup is thick.

The first thing is to cut the pork belly into 2 cm thick pieces, and prepare green onions, ginger, garlic, and fennel; Then heat the oil, add the white sugar and stir-fry until the caramel color appears, and stir-fry the chopped pork belly, ginger, garlic and fennel; When the oil is stir-fried, pour in the water that has not been covered by the meat, and simmer for 15 minutes on high heat; Finally, season and sprinkle with chopped green onions.

1. Cut the pork belly into 2 cm cubes, boil the meat in a pot under cold water for five minutes, and rinse it with cold water for later use.

2. Pour a little oil into the wok, stir-fry the star anise, pour in the meat and fine rock sugar and fry the sugar, stir-fry the meat pieces until the water is drained, the color is translucent, the surface is slightly yellow, and the oil begins to be cooked into the rice wine.

4. Pour in soy sauce and stir-fry until the rice wine volatilizes, and the soy sauce is evenly absorbed into the meat, 5. After the meat is fried evenly, pour boiling water into the pot, the meat and water are equal, and then put in ginger slices, bay leaves, star anise, green onions, cover the pot and simmer over low heat for about 30 to 40 minutes.

6. After the meat is stewed, pick out the green onions, ginger, star anise, and bay leaves, and add a little salt to collect the juice.

7. After the soup is dried, you can get out of the pot and sprinkle a little green onion, which is fat but not greasy, delicious and easy to eat.

Step 1: Cut the pork belly into strips and put it in cold water to skim off the blood foam; Step 2, blanching and shaping; (Don't cut the pieces and blanch them again, the braised pork should be out of shape, and the finished product will not be beautiful) Step 3, take it out and let it cool and cut the same big square; Step 4: Put a little oil in the pot and stir-fry the chives, ginger and garlic spices; Step 5: Add the meat pieces and stir-fry (stir-fry the oil in the meat); Step 6: Put a little oil in the pot and pour in white sugar to fry the sugar; Step 7: Fry until the sugar turns jujube red, turn off the low heat; Step 8: Quickly turn off the heat from large to small and pour boiling water (this is a crucial step in the braised pork, this sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor); Step 9, add a little Shao wine, add boiling water to boil, cook quickly, add tea water, you can remove the fishy smell; Step 10: Finally, add soy sauce to adjust the color and add salt to taste; Step 11: Change back to the high heat of the wok, put rock sugar, make the juice sticky and then out of the pot, and garnish the chives segments. (The juice is thick and fragrant, pouring it over the rice is more than addictive).