Braised pork memory mother's method

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged. Today I will teach you the specific steps of my mother’s method for making braised pork.

1. Cut the pork belly with skin into large pieces, put it into cold water, bring to a boil over high heat, skim off the blood foam, and cook for 3-5 minutes.

2.12 Blanch the pork belly and clean it. It is best to use a razor to shave the hair off the skin thoroughly.

3.21 Cut into small pieces of appropriate size.

4.1 Pour out the fat.

5.2 Put it in a non-stick pan and fry out the fat.

6. Pour in scallion segments, ginger slices, star anise, and cinnamon and stir-fry evenly. Pour in a little rock sugar, and after the rock sugar melts, pour in the braised soy sauce. If you don’t have braised soy sauce, you can use one spoon of dark soy sauce and two spoons of light soy sauce.

7. Stir-fry evenly so that every piece of braised pork is coated with color.

8. Pour in an appropriate amount of boiling water over the braised pork.

9. Bring to a boil over high heat, then reduce to low heat and simmer for more than 40 minutes. Or put it directly into the pressure cooker and press for 15 minutes.

10. When the soup is almost dry, pour in a spoonful of braised soy sauce. (If you like salty taste, you can add a little more salt). Cook over high heat until the sauce thickens.

The method of making braised pork in my memory has been introduced, but everyone's understanding and mastery of it is different. Below you can do it according to your own understanding.