2: Boil the water in the pot and add salt, put the pork belly pieces into the pot to remove water, cook until a layer of oil floats on it, and drain.

3: Heat the oil in the pot, put 3 spoonfuls of sugar (about 20g), add water to saccharify it into syrup, add pork belly pieces and stir-fry until the pork belly pieces are golden yellow.

4: Add water as long as it can drown the pork belly, and don't give too much.

5. Add seasoning: a little chicken essence, 2 tablespoons balsamic vinegar, a little black soy sauce mainly colored, half a spoonful of cooking wine, 1 aniseed, a little pepper, 2 pieces of dried tangerine peel, 5 pieces of garlic and 3 pieces of ginger.

6: Boil the soup, pour it into the pressure cooker and stew for about 20 minutes.

7: Pour the pressed meat and soup into the pot to collect water. To what extent? The pot won't explode until there is only oil in it. Be careful not to burn it.

8: Put the pot into the dish and sprinkle with chopped green onion.

Be careful not to add salt to the dish in the third step ~ ~