1. Material: pork belly 500g, pork ribs 1000kg, three slices of ginger, a few slices of fragrant leaves, ten peppers, two aniseed, one dried pepper, two teaspoons of cooking wine, three teaspoons of light soy sauce, three teaspoons of sugar and a proper amount of salt.

2. Wash the pork belly, put the chopped pork belly and ribs into a boiling pot, add cold water, boil over high fire and cook for 1 min to remove blood from the meat. Then fish out the meat, rinse it with clear water and drain it.

3. Heat the wok and drain the oil. When the oil is not hot, add three teaspoons of white sugar and fry it with minimum fire until the sugar melts and bubbles.

4. Add the meat, stir-fry for 3 minutes, add cooking wine, ginger and soy sauce, and continue to stir-fry until the surface color of the meat is uniform. In this step, you can boil water in a casserole for later use.

5. Put the meat into the casserole just prepared and continue to add boiling water until the meat is basically gone. Add fragrant leaves, prickly ash and dried peppers, cover the pot, turn to low heat after the fire boils, and keep the casserole boiling for 5 minutes.

6. Next, simmer for 50 minutes with minimum fire, and you can cook. Don't forget to add salt and fire to collect soup 5- 10 minutes before turning off the fire.