How to cook braised pork is the best? I want something with a northeast flavor.

Various braised pork practices: there are simple and complicated ways to make braised pork. I learned it from a senior at first. The key point is to fry brown meat. After several failures, I feel a little, but after all, the technology is unstable. Now my senior has gone to Tongji to cook, so I'm busy with my studies, so it's not easy to disturb. Later, she heard from a friend that the authentic braised pork does not need to stir-fry the brown meat, but only uses soy sauce, cooking wine and sugar. So I tried the simple and extreme method of braised pork. Blanch pork belly with boiling water to remove dirt and cut it into mahjong tiles. For example, in a cold water pot, remember to boil the water without meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention to turning over to prevent the pan from sticking. Attached is the copy I did for you last weekend, haha. I didn't expect so many people to be good at braised pork. This dish is not only appetizing, but also cooked by myself. I learned braised pork from my mother, who is a master of Sichuan cuisine, and braised pork is different: 1. Heat the oil, add two spoonfuls of sugar and ginger slices (a large piece) and stir-fry for a while. 2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up. 3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals. 4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. :-) Family practice of braised pork Generally speaking, the practice of braised pork in restaurants or other places is more complicated and it is difficult to fully realize it at home. Here is a family making method for your reference. First, select some pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to wash your hair clean and wash it repeatedly with water. (Otherwise, the meat has a strange smell. Secondly, prepare the seasoning. Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. Third, put the iron pot on the fire, add water, bring it to a boil, put the meat in the pot, skim off the floating foam, take it out until the meat is slightly hard, and drain the water. This can also remove the strange smell of meat. Fourth, take a casserole, add a little water and put it on the fire. Fifth, take an iron pot and put it on the fire. Otherwise, it is extremely difficult to eat. 6. Put the seasoning into the pot, stir fry and add a little soy sauce. Seventh, put the meat into the casserole and add some green water. Cooking. Eighth, turn off the fire for about 50 minutes after boiling. Ninth, add cooking wine and salt and cook for 15 minutes. Tenth, serve food! Master the amount of materials selected for each part, and it will be better to practice several times. This method is very suitable for family production. He's right. I agree. I'll give you five stars.