1. Prepare 350g pork belly, two fragrant leaves, two star anise, three dried red peppers, six crystal sugar, one onion and one ginger, appropriate amount of oil, salt, cooking wine, light soy sauce, dark soy sauce and chicken essence.

2. Take out the pork belly, soak it in water, and then cut it into pieces (about the same size) with a knife. After cutting the meat, find a clean pot, then add a proper amount of water, put the meat in the pot with cold water, and finally turn on the fire and close the lid to cook.

3. Boil the floating foam and skim it, then take out the meat, rinse it with cold water, and control the water for later use. Then take out the onion and ginger, peel and wash, cut the onion into small pieces, and cut the ginger into small pieces.

4. Take out the clean pot and pour in some oil. The oil is hot, put rock sugar in it and fry it. Then take out the meat with water and put it in a wok, and fry it with the melted sugar, so that the meat can be stuck with sugar. After frying, add some soy sauce, cooking wine and soy sauce and stir fry for a while.

5. Stir-fry the meat to color, then put the chopped green onion and dried pepper in, stir-fry together for a while, start preparing water and pour it into the wok. The water poured out should cover the food in the pot. At this time, we began to put ginger slices and star anise into it and boil water over a large fire.

6. After boiling the water, turn the fire to medium fire and simmer for about 40 minutes. When the soup and stew in the pot are reduced, we can put a proper amount of salt and chicken essence in the pot, stir it with a spoon, and finally collect the juice with high fire. After collecting the juice, we can let it out and start.