A recipe that will never be missed [marinated pork in soy sauce]

Very simple braised pork, the taste is salty and sweet, a bit of barbecued pork taste, the braised pork can be eaten cold and hot, my family still likes to eat it hot, with rice, it melts in your mouth.
——Ingredients——
Ingredients: 800g of shoulder meat with skin
Seasoning: 250 grams of rice wine, 80 grams of light soy sauce, 50 grams of rock sugar, 3 green onions, 4 slices of ginger

——Practice——
Method 1: Wash the skin and shoulder meat and cut it into large pieces, pot it under cold water, put in the green onion and ginger slices and boil and skim off the floating powder
Method 2: Prepare braised meat seasoning, 250 grams of rice wine, 80 grams of light soy sauce, 50 grams of rock sugar,
Method 3: Remove the blanched pork to control the dry water, add rice wine, light soy sauce, rock sugar and other seasonings, and add 200 grams of hot water. (One of the pieces is irregular, so tie it to prevent it from falling out when stewing)
Method 4: Put it on the fire, boil over medium heat, and simmer for about 1 hour.
Method 5, the soup at home is relatively small, let's be diligent in the middle and turn it over two sides.
Method 6: For about 1 hour, the braised pork is soft and rotten, collect the soup over medium heat, and try to thicken the soup and wrap it on the braised meat

It's that simple, are you excited? Give it a try! If you like it, you can give it a try.
Tips:
1. It is best to choose the front shoulder meat or plum meat for braised meat, the part is not used correctly, and it cannot be stewed with a soft and glutinous taste.
2. It needs to be simmered over low heat, I use a cast iron pot, about 50 minutes, and the ordinary pot needs at least 1 hour or more. In this way, the oil in the meat can be baked out, and the marinated meat can be fat but not greasy, soft and glutinous.