How to adjust the soy sauce of braised pork? Does the chef have any experience to share?

Prepare 1 root white onion in advance, and cut a piece of ginger into ginger slices for later use. Prepare a handful of rock candy in advance for the color of sugar. Add a little less water to the pot, put it in, and gently break the rock sugar and melt it. The color will turn yellow. When the color gradually increases to reddish brown, take it out of the pot, pour a spoonful of cold water from the side of the pot and mix well quickly. After the sugar juice is boiled, pour it into the basin for later use. After the oil is boiled, pour in the chopped ginger and garlic to reveal crisp fragrance, add cassia twig and a few fragrant leaves, and stir-fry for fragrance.

You can pour soy sauce directly, you can pour a small amount of soy sauce, a little more soy sauce, and grasp the proportion, otherwise the color will easily fade! Pork belly is cut into big squares, cooked, picked up, poked into thousands of small round holes with wooden sticks, poured with soy sauce, smeared with soy sauce several times, left for 20 minutes, and fried and colored in the pot! Boil the oil, add the rock sugar until it is burgundy, add the meat evenly with the sugar color, add the onion, ginger, fragrant leaves, star anise, fennel and beer, bring to a boil, add the fermented bean curd, delicious fresh soy sauce and salt, and stew in a casserole!

Clean the pork belly and scrape the pigskin with a knife several times to remove the fishy smell of pig hair. Cut the pork belly clean, I usually cut the squares at will. The vegetable pot is hot, put a little oil and a few crystal sugar. The ratio of rock sugar to meat is generally enough to put ten grains of meat up and down a catty. Rock candy with sugar is enough to see red. Add diced pork belly, stir-fry until the meat turns yellow, add appropriate amount of soy sauce, stir-fry and stew in boiling water 15 minutes.

Buy a pork belly with skin, wash it, cut it into diced medicine, add a spoonful of cooking wine to remove the fishy smell, soak the pork belly in water to remove the blood, pick it up and drain it. Add another spoonful of water (add some oil to the restaurant) and a spoonful of rock sugar and simmer slowly in the pot until the bubbles turn lemon yellow. Stir-fry the cooked pork belly in a pot and color it. Then stir-fry with braised soy sauce (soy sauce can also be used) for 2 minutes, put toffee and braised soy sauce on the meat, and then add ginger, onion, star anise, cinnamon, Poria and fragrant leaves to taste.