1. Separate the shallots, cut the shallots into sections, and cut the shallots into powder; Brown sugar is cut into small pieces with a knife.

2. Pour a proper amount of boiling water into the pot, add pork belly and scallion, blanch for 5 minutes, and pick up and wash the pot.

3. Pour the blanched pork belly into a clean pot and fry it on low heat (without oil).

4. Stir-fry until the surface of the meat is a little brown (don't fry too much, because it will continue to be fried later). When there is oil oozing out, add brown sugar blocks and stir fry evenly on low heat. (If a lot of pork belly fat is used, a lot of fat is produced. In order to avoid greasy, you can take out some fat and use it for cooking. )

Stir-fry slowly until the sugar melts. Stir-fry constantly. First, avoid the sugar sticking to the pan. Second, wrap the sugar juice on the meat.

6. Pour appropriate amount of boiling water until the amount of water is less than the meat. Add hawthorn slices and simmer for about 30 minutes.

7.30 minutes later, turn to medium heat (the fire can be quickly resolved), add 1 tablespoon soy sauce, appropriate amount of salt, and keep stirring-the last step of "collecting juice" is very important, so you must not go away and keep stirring, so that the soup can be wrapped on each piece of meat.

8. finally sprinkle with chopped green onion.