1, 500g of pork belly, 2 tablespoons of sweet noodle sauce, 5g of pepper, allspice powder 1 tablespoon, onion 1 root, 2 tablespoons of dried yellow sauce, Chili sauce 1 tablespoon, 2 pieces of star anise, ginger 1 slice, and ginger.

2, pork belly washed and diced, the ratio of fat to thin is best 2: 8.

3, ginger chopped for use. Chop the onion and set it aside.

Pour some oil into the pot to heat it, then turn off the fire and let it cool for a while. Then add star anise, tsaoko and pepper, stir-fry and take out. Then add onion and Jiang Mo and stir fry.

5, add pork belly diced, add cooking wine, stir fry until the diced meat becomes a little oily.

6. Add 2 tbsps of dried yellow sauce, 2 tbsps of sweet noodle sauce and 1 tbsps of Chili sauce, stir fry, and let the oil and sauce slowly blend and stir fry.

7. Then add a proper amount of water and simmer for 10 minutes.

8. The soup thickens gradually, so turn off the heat.