The braised pork is ruddy and shiny, soft and refreshing, not greasy

Ingredients: pork belly

Excipients: bay leaves, ingredients, dried chili peppers, dried hawthorn, light soy sauce, dark soy sauce, cooking wine, rock sugar, edible oil

The production process

1. First of all, prepare a piece of pork belly, wash and blanch the skin to remove the peculiar smell of the pig skin.

2. Cut the pork belly into strips and then into pieces, making it slightly larger.

3. Cut the pork belly in a pot under cold water, then add the green onions and ginger slices.

4. After boiling over high heat, skim off the foam and cook for another 3 minutes to remove it.

5. Put the blanched pork belly into a clean pot, and stir-fry directly without oil, until the meat pieces are slightly yellowed and stir-fry a lot of oil, so that the processed pork belly will not be greasy.

6. Prepare bay leaves, ingredients, dried chili peppers, dried hawthorn, take a small bowl and prepare three spoons of light soy sauce, one spoonful of dark soy sauce, and two spoons of cooking wine.

7. Turn on the heat, put a little oil in the pot, add a few rock sugars, fry the rock sugar over medium heat until it is dark red, pour in the pork belly and continue to stir-fry until it is colored. Add spices and continue to stir-fry a few times, pour in boiling water, add two dried hawthorns, and let the meat soften quickly.

8. Cook for 20 minutes, then add the seasoned sauce, turn to medium heat and cook for another 15 minutes, cook until the pork belly is soft and rotten, until the soup is low, reduce the juice on high heat and put it on the plate. Finally, sprinkle with white sesame seeds, so that the pork belly is soft and flavorful, and the color is attractive.