Delicious and fragrant braised pork

Overview

The braised pork is fat but not greasy, the meat is elastic and chewy

Cut the pork belly into 3cm square pieces, don't cut them too small. If it's too small, the meat will shrink after stewing
Stir-fry the Sichuan peppercorns in hot oil, then pick out the Sichuan peppercorns and remove them.
Crush the ginger and set aside
Stir-fried pork belly
Wear cooking gloves when frying meat. Because of the skin, oil will splash out and easily injure the skin
Pour the ginger cubes into the pot, cover the pot, and continue to stir-fry the fat over low heat until there is no sound and all the fat is stir-fried
When the pork belly is fried in fat, add cooking wine to enhance the aroma and remove the fishy smell.
Add dark soy sauce and an appropriate amount of light soy sauce to the meat, then add hot water, put the marinade into a bag, add it to the wok together, and wait until the soup boils again.
Prepare the clay pot, pour the meat and soup from the frying spoon into the clay pot
Pour the meat and soup into the clay pot
After boiling, reduce to low heat, cover and simmer for 1 hour
After stewing for an hour, pour the meat into a frying spoon, add an appropriate amount of rock sugar, stir-fry the rock sugar, then pour an appropriate amount of stew meat soup, bring to a boil, and thicken the soup. You can add an appropriate amount of salt. Then serve