Su style braised pork

Overview

Characteristics of the dishes: fat but not greasy, thin but not fat. Easy to make and delicious.

Pork belly, cut into mahjong size pieces. The five flowers this time are pretty good, with six layers.
Add water and a spoonful of cooking wine to the basin and soak the meat for ten minutes.
Pour cold water into the pot, cover the meat by about an inch, and bring to a boil over high heat.
There will be foam after the water boils, skim it off with a spoon.
Add a little cooking wine and a spoonful of vinegar (you can also replace it with a few hawthorn grains), cover the pot and cook over high heat for about half an hour, then reduce to low heat.
After about half an hour, when you can poke the meat through with chopsticks, add soy sauce and continue simmering over low heat (if you like salty taste, you can add a little salt.).

$Su style braised pork step 6$
After about fifteen minutes, add rock sugar, this piece is about 20 grams.
The eggs are boiled in advance, peeled and added together with rock sugar. After ten minutes, taste how it tastes and adjust again. If the taste is just right, reduce the juice over high heat. When collecting the juice, be sure not to leave the edge of the pot again to avoid scorching the pot.
The braised pork stewed this time was eaten with rice, so the juice was not absorbed, so the soup was a little too juicy and the finished product was not shiny enough.