There is no need to salt the pork before cooking.
Take pork stewed vermicelli as an example. The recipe is as follows:
Materials
Pork belly, green onions, ginger (sliced), Sichuan peppercorns, star anise, cooking wine, dark soy sauce, Rock sugar
Recipe
1. Cut the pork belly into large pieces.
2. After the water in the pot boils, add the pork belly. When the water boils again, skim off the foam, take out the pork belly, and rinse the blood with warm water.
3. After the oil in the pot is hot, add the onion, ginger, pepper and star anise to the pot, add the pork belly and stir-fry evenly.
4. Add cooking wine, dark soy sauce, and rock sugar and stir-fry until colored.
5. Add an appropriate amount of warm water to cover the pork belly, just a little more water than for braised pork. Bring to a boil over high heat and simmer for an hour.
6. Wash the vermicelli and do not soak it until soft, so that the vermicelli can absorb more of the flavor of the soup when put into the pot.
7. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook over low heat for fifteen to twenty minutes until the vermicelli is soft