红烧肉，软嫩入味，肥而不腻，入口即化，非常好吃又下饭，记得准备多一点米饭 Red Braised Pork Belly, tender and tasty, fat but not greasy

红烧肉，软嫩入味，肥而不腻，入口即化，非常好吃又下饭，记得准备多一点米饭 材料：400克五花肉，1块生姜，一把青葱，2个八角，2片香叶，1个桂皮 1）五花肉切片，生姜切片，青葱切成葱花，葱白分开 2）五花肉冷水下锅加入葱白和三个姜片，一勺绍兴酒，搅拌煮开，煮至表面浮出很多的泡沫，把五花肉取出来沥干水 3）热锅倒入少许油，加入3勺冰糖，用小火慢慢炒，炒至冰糖完全融化，变成焦糖色，放入五花肉炒至上色，加入一勺绍兴酒，2勺酱油，1勺蚝油，1勺黑酱油，放入大蒜和剩下的姜片，八角，香叶，桂皮，翻炒均匀，加入一颗冰糖，1碗清水，开大火烧开，盖上盖子转小火焖40分钟，中途每十分钟搅拌一下以免烧焦，最后撒上葱花翻炒一下就可以出锅啦 Red Braised Pork Belly, tender and tasty, fat but not greasy, melts in your mouth, very delicious and best with rice, remember to prepare more rice Ingredients: 400g pork belly, 1 piece of ginger, a handful of green onions, 2 star anise, 2 bay leaves, 1 cinnamon 1) Slice the pork belly, slice the ginger, cut the green onions and separate the green onion white part 2) Put the pork belly in cold water, add the green onion white part and three slices of ginger, a spoonful of Shaoxing wine, stir and boil, cook until a lot of foam floats on the surface, take out the pork belly and drain the water 3) Pour a little oil into the hot pan, add 3 spoons of lump sugar, stir-fry slowly over low heat until the lump sugar is completely melted and turns caramel color, add the pork belly and stir-fry until it is colored, add a spoonful of Shaoxing wine, 2 spoons of soy sauce, 1 spoonful of oyster sauce, 1 spoonful of dark soy sauce, add garlic and the remaining ginger slices, star anise, bay leaves, cinnamon, stir-fry evenly, add a lump sugar, 1 bowl of water, bring to a boil over high heat, cover with lid and simmer on low heat for 40 minutes, stirring every ten minutes to prevent burning, lastly sprinkle with green onions, stir-fry and ready to serve.