Braised pork and its shape and taste composition

My favorite food for cooking braised pork is braised pork, because my mother is a master at cooking this dish. Of course, I naturally became a "talented person" who cooked braised pork.

It is my turn to cook today. After breakfast, I came to the vegetable market. When I came to the stall selling meat, I looked around. The master selling meat couldn't help but ask, "Do you buy meat, children?" I replied, "Well, pork belly, 12 yuan a catty, do you want to sell it?" After my story, the master finally agreed. I twisted a piece of fine pork belly and went home.

I'll wash the meat with clean water, cut it into pieces, put it in a chrysanthemum pot, and then add water. The water is one finger higher than the meat, ok! Add ingredients: two star anises, three or four slices of ginger, five or six onions, and cover the pot. "pa!" With a sound, turn on the gas stove and cook for about ten minutes. When the joint between the pot and the lid is steaming, skim the foam from the pot with a spoon and simmer for ten minutes. When you smell the meat, pour in three or two pieces of rock sugar, two spoonfuls of soy sauce and half a spoonful of salt, cover the lid and continue to simmer. After a while, the air was filled with the smell of meat. Ten minutes later, when the soup thickens, turn off the gas stove and put the braised pork into the plate. I saw the braised pork on the plate as red and shiny as red agate. It makes people want to eat at first sight.

I'll move right away. Let my mother taste it. My mother ate a piece, nodded, gave a thumbs-up and boasted, "The waves behind the Yangtze River push the waves before, and I have someone to follow!" " I can't wait to try one, too. Well, it's delicious, not to mention I bought it with my own sweat.