Braised pork cut pork belly (that is, the kind where lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only length and width).
Put oil (more) in the pan, add a spoonful of sugar (white sugar is also acceptable) after heating, and fry until it is paste (there should be smoke in the pan at this time, don't be afraid). Pour chopped meat and seasoning, thick ginger slices, chopped garlic, cinnamon, dried Chili, star anise and dried tangerine peel (not dried tangerine peel), stir-fry for three minutes, and then the meat turns dark red.
Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire is boiled (it begins to smell).
Pour into a saucepan and simmer for 1.5 hours. At this time, the soup should be small and sticky (if there is too much soup, you can collect the soup with fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste salty and stew for 3 minutes. Serve the food before the saliva drips into the pot, and secretly eat another piece without others knowing.
Sweet and sour pork ribs sweet and sour? Common tastes of major cuisines in China. It originated in Wuxi, Jiangsu, and now it is widely spread in Jiangsu, Zhejiang, Shanghai and Sichuan cuisine, and is often used for cooking. Sweet and sour pork ribs are representative traditional dishes in sweet and sour dishes. It uses fresh pork ribs as seasoning, with tender meat, bright red and oily color, crisp and sweet taste, which is deeply loved by Jiangnan diners.
Ingredients: ribs 500g, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc.
Preparation: Chop a catty of small ribs into small pieces 3-4 cm square, wash them, boil them with water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, refined salt, corn flour, pepper and monosodium glutamate. Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour) to make a uniform batter, and add a small amount of fine salt to the batter.
Production: After the oil pan fire, wrap the marinated ribs in the batter with bamboo chopsticks and wrap them on the lake, then quickly fry them in hot oil until golden brown, and drain the oil with a colander.
After the pan is cleaned, add a little oil, add two pieces of garlic and two pieces of ginger, stir fry slightly, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add a teaspoon of white sugar. After cooking, add the fried ribs to collect the juice (a little cornstarch can be added to thicken the juice), and sprinkle with chopped green onion when serving.