1. Wash large pieces of pork belly, put it in a pot with cold water, add cooking wine to boil, skim off the floating foam, cook for 4-5 minutes, take it out, and cut it into cubes about 4-5 cm.

2, chives 1 wash the roots; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.

3. Spread the shallots evenly on the bottom of the casserole, put the ginger slices evenly with the skin facing down, sprinkle the spices in 2, pour in cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, and turn to low heat. Cover and stew for about two hours, then add salt to taste.

4, open the lid, gently turn the meat, skin up, and then simmer for half an hour.