Pork belly 500 grams

ginger slice

Two cloves of garlic

A few dried peppers.

Two tablespoons cooking wine

Take a spoonful of soy sauce.

Take a spoonful of soy sauce.

Tang Tang Yi Shao

A spoonful of vinegar

A little salt

The Practice of Braised Meat (Healthy Edition)

Wash the fresh pork belly, scrape the impurities on the skin with a knife, cut it into mahjong tiles (if you are in a hurry, you can cut it smaller, so you can stew less for a while), put it aside and dry it as much as possible.

Slice ginger and mince garlic for later use. Take two spoonfuls of cooking wine from an empty bowl, one spoonful of soy sauce, one spoonful of soy sauce, one spoonful of vinegar and one spoonful of sugar, and stir for later use (the amount can be adjusted according to personal taste, so my family eats a little light, so I put half a spoonful of soy sauce).

After heating in a non-stick pan (the meat itself does not need to be oiled, if there is no non-stick pan, you can put a proper amount of oil, but not too much), add the drained pork belly and turn it over while frying until the fried color turns golden yellow.

Put ginger, garlic and dried Chili into the fire, stir-fry garlic and add seasoning such as cooking wine. Stir-fry for a while, then add boiling water (cold water will affect the taste of meat), and the amount of water should not exceed the meat. After boiling, cover the pot and simmer for about 60 minutes. I cut it into small pieces without asking for high taste. I stewed it for half an hour.

After collecting the juice, put a little salt and put it on a plate.