Braised pork should be a must-have for everyone who likes to cook and have to cook. As a northerner, I don't like Shanghai's sweet braised pork, and I don't like to add radish. I have a way of loving myself. Yam, not easy to rotten and good taste, can fully absorb the meat, and finally a mellow soft palate, with the meat! I also eat the steamed bun, which is also perfect.
Wash the pork belly and cut the squares that grow 3cm wide (you can adjust the size if you like to eat large pieces). Yam cut hob block. Cut the mushrooms into small pieces for use.
Put the oil in the hot pot, heat the oil to 70%, add the pepper, star anise, cinnamon, ginger, garlic petals, dried red pepper, and scent. Into the pork belly, stir-fry the meat, and rise.
Add oil to the pan, add rock sugar, stir fry until the sugar cubes melt, reddish, and the sugar bubbles become smaller.
Add the fried pork belly, and the yam and mushrooms, full of sugar. Pour in the soy sauce and add water to the submerged meat. Simmer slowly.
After about two hours, the soup thickened and salt was added. Change the fire to collect the juice and start the pot.