Braised pork - Lao Henghe cooking wine version

Prepare the ingredients. If the rock sugar is large, put the rock sugar in a fresh-keeping bag and smash it with a kitchen knife.

Cut pork belly mahjong-sized, rinse well.

Fill a clean bowl with pork belly and pour in a spoonful of Old Heng and cooking wine.

Pour in cold water and soak for about 15 minutes. Adding cooking wine to the water is beneficial for the absorption of meat fibers and removes the fishy smell of meat. Drain after soaking and set aside.

Heat a pan with cold oil, turn on low heat and fry ginger slices, scallion segments, tangerine peel and star anise.

When the ginger and green onion spices are fried and fragrant, add the pork belly and stir fry. Turn the heat to low and stir fry slowly, it will force out the fat pork belly, and you will not feel tired when you eat it. Serve the fried pork belly for later use.

Wash the wok and dry the water, put a little oil, pour in the crushed rock sugar, and turn on low heat to fry the sugar color. Keep stirring, gently tap the crushed rock sugar with a spatula, and be careful not to fry it. It is recommended that all the rock sugar be melted to avoid frying over heat.

Add the pork belly fried before and stir fry it quickly for a few times.

Put a spoonful of dark soy sauce to color, and 2-3 spoonfuls of light soy sauce to taste.

Add 2-3 spoons of Laoheng and spiced cooking wine.

Pour in hot water over 3cm of pork belly and bring to a boil over high heat. After boiling, turn to low heat and simmer for about 1 hour.

When the soup becomes thick, turn to high heat to collect the juice. Generally, if you add light soy sauce to taste, you don't need to add salt. If you feel it's weak, you can add a little salt before serving.