braised pork

Wash the pork belly, drain it, and cut into mahjong-sized pieces

Wash the spices and set aside

Heat the pot, add the pork belly directly, and fry slowly over low heat

When the oil seeps out and can shake, turn it over and fry over medium-low heat until the surface of the meat is slightly browned and the oil is forced out

Then add the rock sugar and stir-fry for a while until the rock sugar is almost melted

Add all the spices and stir-fry for a few times

Pour in Huadiao wine, dark soy sauce, and light soy sauce and stir-fry until all meat pieces are evenly colored

Pour in the boiling water, at least to cover the meat

Bring to a boil over high heat, then simmer over low heat for one hour

After an hour, taste the saltiness and texture. If not enough, simmer for a while. You can turn to medium heat to collect the juice. Be careful to stir when collecting the juice to avoid burning the pot.

Remove from the pan and garnish with shredded green onions

Finished product pictures

Overview

Tags

Ingredients

Steps