2. Wash the outside of the pork belly, and then cut it into pieces of appropriate size, about two centimeters, according to your own preferences. Put the cut pork belly pieces into the pot with cold water, then add the onion and ginger, and cook it with cooking wine.
3. In about 5 minutes, the blood foam has floated in the pot, and then it is skimmed off with care, and the skimmed floating foam can be thrown away. After the floating foam is cleaned, it is boiled for a little longer for 2 minutes, and then the water is removed and placed in a basin that can filter water, and the water is controlled for use.
4. While controlling the water, take this time to prepare a little juice, so that it is easier to color and taste. First, put the soy sauce, cooking wine, oyster sauce, chicken powder, salt and red rot milk in a bowl and stir it, and put it aside. Next, pick up the scallion and ginger in the pork belly with good moisture control, and then pour it directly into the pot. Remember that it is not necessary to put it in the pot. Stir-fry it for a few times with medium heat, and stir-fry the fat in the meat a little. Don't stir-fry it for too long, just feel that the meat changes color a little. If there is more fat inside, put it out and put it in the bowl. If there is less, don't worry about it.
5. Add onion, ginger, garlic, anise pepper, cinnamon, fragrant leaves and dried peppers, stir-fry the prepared juice for a few times, let the meat pieces absorb the flavor of the juice, make the meat pieces taste better and taste better, and then add some boiling water, which must not exceed the meat. Cover the lid and simmer for 35 minutes, and watch carefully in the middle to avoid burning the pot. Before taking out, open the pot.