Steamed braised meat produces no smoke when made again.

During this time, when staying at home, I have already arranged tasks for the Spring Festival, so I prefer to cook dishes that don't require constant supervision.Red-braised Pork is convenient to make, with no smoke or oil fumes. The key to its delicious taste is a small amount of vinegar,which must be added! Ingredients:!

Pork belly 500 grams Cilantro 2 stalks Ginger 1 piece Bay leaves 4 pieces Star anise 3 pieces Sichuan pepper 5 grains Rice wine 2 spoons Dark soy sauce 3 spoons Light soy sauce 1 spoon Shrimp paste 1 spoon Sugar 2 spoons Vinegar 0.5 spoon

1. Prepare the ingredients, add pork belly with bay leaves, star anise, Sichuan pepper, 1 spoon of rice wine, cilantro, and a few pieces of ginger in enough water to cover the meat, bring to a boil.

2. Skim off any foam from the boiled pork belly,drain the blood and let it dry. Add old dark soy sauce, light soy sauce, rice wine, sugar, shrimp paste, ginger, and vinegar.

3. Mix well so that each piece of meat is coated with the marinade. Place in a steamer pot over low heat for 1 hour.During cooking, steamedmeat will release some broth; you can use this to mix with noodles or rice,or it's delicious either way.(Do not drain all the broth)

4. Once done, pour the contents back into a wok and cook on high heat to thicken the sauce. The pork is neither greasy nor dry, with a rich soy flavor and a balance of saltiness and sweetness,

making it an excellent side dish.

Tips:1. There's no need to add additional salt; the seasoning in the recipe is sufficient. 2. Cooking on high heat towards the end thickens the sauce, ensuring it adheres well to the meat.

3. Adding vinegar makes the pork more tender and easy to cook through;

it evaporates during steaming, so no sour taste will remain and it helps remove any greasiness.

4. The measuring spoons mentioned are for regular table use, approximately 10 milliliters per spoon.