Classic method of hand-cutting braised pork rice?

Pork belly 1 kg, half a catty of pigskin, 3 shallots, 20g of shrimp skin, garlic 10, 2 tbsps of salad oil, 360㏄ soy sauce, 3 tbsps of sugar, 1200㏄ water and mushroom monosodium glutamate/kloc-0.

working methods

1. Boil pork belly and pigskin in boiling water until the meat changes color, take it out, wash it with cold water, and then cut it into 0.5 cm filaments for later use.

2. Wash the onion and cut it into thin slices. Wash the onion and cut it into small pieces of about 5 cm. Soak the shrimp in clear water for about 5 minutes, drain it and cut it into fine powder. Wash and drain the garlic for later use.

3. Heat the pan, add salad oil and turn to low heat. Stir-fry the onion in step 2 in a pot, and stir-fry the onion and garlic in step 2 separately in the same way.

4. When the red onion in step 3 is fried to golden brown, it can be picked up and drained; In the third step, the onions and garlic are fried until they are slightly golden yellow, and then they are picked up and drained for later use.

5. Heat the pot, add a proper amount of salad oil, then turn to low heat, pour the shrimp powder in step 2 into the pot and stir fry, add soy sauce and sugar and stir fry until the sugar dissolves.

6. Pour the shredded pork in step 1 into the pot in step 5, stir-fry until the shredded pork becomes discolored, then add water to boil, and then add the mushroom monosodium glutamate, salt and star anise and stir-fry for about 1 min.

7. Pour the crispy red onion, onion segments and garlic in step 3 into the pot in step 6, and stew them together until the marinade boils.

8. Pour the braised pork and soup in step 7 into the prepared casserole, boil it again, and then turn the heat down to 30? It only takes 40 minutes.