Tools/materials: pork belly, onion, ginger, garlic, cooking wine, crystal sugar, clear water, braised soy sauce, wok, chopsticks, casserole.
1. Slice ginger, garlic and onion.
2. Rinse pork belly with clear water for several times, put it into a wok, pour in appropriate amount of clear water, add ginger slices and cooking wine, boil water over high fire, add garlic slices and onions, take it out after the meat turns white, and rinse it for later use.
3. Cut the pork belly into regular pieces.
4. After the pot is hot, put the meat in the pot (no need to put oil) and level the meat with chopsticks. Turn on a small fire and fry slowly. When the surface color turns brown, put the meat aside, add the rock sugar, and pour the meat into the casserole after the rock sugar is completely melted.
5. Add a proper amount of braised soy sauce to the casserole and stew for half an hour until the meat can be evenly colored.