1. Ingredients for kelp and shiitake mushroom stew: 250g pork belly, 3 shiitake mushrooms, 400g kelp, 2 red peppers, appropriate amount of green onion, ginger and garlic.

2. Wash and cut shiitake mushrooms into pieces, wash and cut kelp into pieces.

3. Prepare appropriate amount of onion, ginger and garlic according to preference, cut well and set aside.

4. Cut the slightly fatter meat into strips and slowly heat it over low heat to extract the oil.

5. After the fat meat is heated until the oil basically seeps out, add the slightly leaner meat.

6. Stir-fry for a while, then add ginger, garlic, chili pepper, Sichuan peppercorns and aniseed.

7. After the aroma comes out, add a small amount of vinegar (one is to add vinegar to the meat, and the other is to make the kelp cook faster), then add light soy sauce, dark soy sauce, a small amount of salt, and fry for another five minutes.

8. Add shiitake mushrooms and kelp and stir-fry for five minutes.

9. Then add water, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

10. When it is almost out of the pot, add the green onions and reduce the juice over high heat.