braised pork

Overview

I have improved some of the practices of the older generation, I hope you like it!

Prepare ingredients
Wash the pork belly and cut into small pieces
Blanch the water in a pot under cold water. After boiling the pot, skim off the foam
Remove the meat to a colander to control the water, and throw away the blanched water
Put oil in the pot, add rock sugar and stir-fry the sugar color, melt over medium heat and then stir-fry over low heat. When the color starts to bubble, pour in the pork belly immediately (be careful, it will splash out)
Brown the pork belly
Add boiling water, the amount of water is level with the meat, bring to a boil over high heat and cook without lid for 2 minutes
Pour the meat and soup into the pressure cooker, add ginger, green onions, aniseed, cooking wine, and light soy sauce, and set the pressure cooker to the meat and ribs setting to press
Put a little oil into the pot to make the garlic fragrant until the garlic turns dark yellow
After the meat is pressed, pour the soup into a pot with garlic oil
Add salt and thirteen spices
When the soup rarely becomes clear, turn off the heat and remove from the pot.