Material preparation: pork belly, ginger, green onion, aniseed, cinnamon, fragrant leaves, dried Chili, salt, soy sauce, rock sugar, white wine, chives, soy sauce, bowls, pots, chopsticks, pots and casseroles.

1. Wash pork belly, put it in a pot with cold water, add ginger, onion, fragrant leaves and white wine and cook.

2. Boil for 10 minutes, then take out and apply a layer of soy sauce while it is hot.

3. Put oil in the pot, then add pork belly and fry it into tiger skin color.

4. Take out the fried pork belly and soak it in cold water.

5, pork belly cut into 2 to 3 mm thick pieces, put in a big bowl and marinate with a spoonful of soy sauce.

6. Slices of ginger and onion are laid flat on the bottom of the prepared casserole.

7. Pork belly slices are placed on the onion ginger in the casserole, and aniseed, cinnamon, fragrant leaves, dried peppers, salt, soy sauce, soy sauce, crystal sugar and white wine are added.

8. Pour in the water of the freshly cooked meat to avoid streaky pork.

9. After stewing 1 hour, pick out the seasoning with chopsticks and sprinkle with chopped green onion.