The pork belly is more delicious than braised pork, fat but not greasy, melts in the mouth, and the family eats beautifully

Originally, I wanted to buy pork belly, but I went late and the pork belly was gone, so I bought more than a pound of hind leg meat, washed it and cut it into small pieces

Cool the meat in a pot under cool water, add a little cooking wine to remove the smell, and add a few slices of ginger to blanch together

Bring to a boil over high heat, skim off the foam, cook for another two or three minutes, then remove and clean

Heat oil in a pan, add a few grains of rock sugar, stir-fry the sugar, and then add the blanched meat and stir-fry to color

After the fat meat is fried in oil, add a can of beer, add green onions, ginger slices, star anise, cinnamon, bay leaves, dried chilies, grass fruits, angelica and other stewed meat spices, and bring to a boil over high heat

After boiling, pour into a casserole and cook over medium-low heat for half an hour

When the time is up, add an appropriate amount of salt, chicken essence to taste, cook for another ten minutes, and then turn on high heat to reduce the juice

The very simple beer stew is ready, fat but not greasy, melts in the mouth, and my children love to eat it