Seasoning: rock sugar, salt, ginger, onion, star anise, cinnamon, fragrant leaves, soy sauce, chicken essence, dried Chili.

Making 1: Put the pork belly skin down, fry it in a pot, remove the fishy smell of pig hair and pig skin, scrape it clean in water, and cut it into pieces of about 1.5 cm.

2: Add cold water to the pot, add pork, ginger slices and onion knots, boil cooking wine to remove blood bubbles, and rinse with cold water.

3: put a little oil in the pot, stir-fry the pork with low fire until it is slightly yellow, remove it and plate it. Leave a little oil in the pot, add rock sugar and stir-fry until the pork is brown. Add star anise, cinnamon, fragrant leaves, dried Chili, ginger slices and onion slices, stir-fry until the flavor is overflowing, add a little soy sauce, simmer the cooking wine until the pork is soft and waxy, add salt, scoop up spices and onion ginger, and then burn until it tastes delicious. Add a little chicken essence and bring to the pot. (Sprinkle a little chopped green onion for decoration).