Teach everyone how to make traditional braised pork! The color is bright red, soft and rotten, and it is not greasy to eat

Braised pork is a well-known public cuisine, and the lives of the people are inseparable, it is fat and not greasy, soft and sweet, look at it is very appetizing, but also a lot of kitchen novices, must learn a special dish, braised meat pay attention to fat and thin, for people who love meat, braised meat is very relieved, teach everyone to do the traditional braised meat method! The color is bright red, soft and rotten, and the aroma is fragrant! Today, the master of Changsha New Oriental Culinary Institute teaches everyone to make traditional braised pork! The color is bright red, soft and rotten, and it is not greasy to eat!

Ingredients: pork belly, rock sugar, star anise, cinnamon, green onion, ginger and garlic, soy sauce, dark soy sauce, fragrant leaves, cooking wine

method:

1, prepare all the ingredients, clean, pork belly cut into a square piece of uniform size for later;

2、 Cut the green onion into sections, shred the ginger, mince the garlic and set aside;

3, from the pot to burn oil, oil temperature 60% hot, under the rock sugar, medium-low heat fry until the rock sugar melts, stir-fry the sugar color;

4, pour in the pork belly, keep stir-frying, stir-fry until each piece of pork belly is evenly wrapped in sugar;

5, add green onion, ginger and garlic, cinnamon, star anise, fragrant leaves and stir-fry;

6. Add a little soy sauce, salt, soy sauce and cooking wine, and add warm water covered with meat;

7: Cover the pot and bring to a boil over high heat, reduce the heat and simmer for 40 minutes;

8: Finally collect the juice on high heat, add chicken essence to taste, sprinkle with green onion and eat.