1, pork belly cut into pieces, add base oil to the wok seat, stir-fry the meat pieces until the skin is cracked, take out the meat control oil and put it in the pressure cooker, and add onion, ginger slices (mashed), light soy sauce, light soy sauce (omitted), American fresh soy sauce (omitted), 4 spoons of Shaoxing wine, more than ten slices of pepper and one star anise. 2. stir-fry sugar. This is a key step to affect the color of braised pork. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the meat. I just "ding" the fried sugar on the meat in the pressure cooker. 3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat. 4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes, the onion, ginger, pepper and star anise are fished out, and the chicken essence is added to open the lid and collect the juice. Note: Stir-fried sugar must not be properly stirred with low fire, otherwise the sugar will be burnt before it turns red. People who often eat pot-stewed vegetables and find it troublesome to stir-fry sugar can also stir-fry more sugar and boil it with water at a time, just put some at a time. Rock sugar is also put in to make the finished product redder and brighter.