# BlackFriYay! # Braised meat is served, which is a soft waxy taste that melts in your mouth. 1. Cut five flowers into big squares. (If it's frozen, thaw it in advance and soak it in cold water) The first step is to remove fishy smell, adding onion, ginger, pepper in cooking wine and pork belly in cold water (onion, ginger, pepper in cooking wine is a four-piece set for removing fishy smell). Take out the blood foam and then take out the meat, wash it and drain it for later use. 2, directly fry in the pan until golden on all sides, and remove for later use. You'll get half a bowl of lard when you fry the meat, and the other half when you dry the juice. So the meat is delicious but not tired. You won't get fat if you eat one or two pieces, but you can only gain three pounds if you eat a bowl [snicker] 3. Re-fry the pan with rock sugar to caramel color. In this step, the fried sugar color must be grasped. After saccharification, turn down the fire. When you see a lot of bubbles starting to smoke, add water quickly, or it will burn out. 4 Fry the fried five flowers, add soy sauce and stir-fry until colored. At the same time, put water in the pressure cooker, add pepper, cinnamon, fragrant leaves, ginger and onion, and bring to a boil. 5. Pour the fried sugar-colored pork belly and all the soup into 4, Add cooking wine. After breathing, it will be on fire for about 40 minutes. 6. Put all 5 into the frying pan to collect juice. Done. The same method can be used to make braised pork ribs, braised chicken pieces and so on. You can braise everything you like.