1. Ingredients: 500 grams of pork belly and 400 grams of mussels.

2. Accessories: 10 ml of cooking oil, 30 ml of light soy sauce, 15 g of rock sugar, 50 ml of cooking wine, 6 slices of ginger, 3 shallots, 2 star anise, 10 ml of dark soy sauce, and 10 ml of white wine.

3. Prepare the pork belly and ask the stall to kill it and clean it.

4. Wash the pork belly and cut into pieces.

5. Cut the river mussels into small pieces, add an appropriate amount of sea salt, rub it evenly with your hands, rinse the mucus with water, then pour in white wine and marinate for half an hour, then rinse with water.

6. Prepare seasonings.

7. Blanch the pork belly in cold water, remove and wash.

8. In a separate pot, add water and ginger slices and bring to a boil over high heat. Pour in the mussel meat and blanch it for one minute. Remove and wash.

9. Pour the oil into the hot pan, add the star anise and ginger slices and sauté until fragrant.

10. Add the pork belly and fry over low heat until fragrant.

11. Use base oil to add mussel meat and stir-fry evenly.

12. Pour in the pork belly pieces and add cooking wine (a little more cooking wine).

13. Add light soy sauce and dark soy sauce.

14. Add green onions and boiling water, bring to a boil over high heat and add rock sugar.

15. Cover and cook on low heat for 30 minutes, then turn on high heat to reduce the juice, turn off the heat and remove from the pan, sprinkle with chopped green onion and serve.