2. Cut the pork belly into 3-4cm chunks, blanch it in a pot, pour in a large pot of water, add 2 slices of ginger and 2 slices of onion, boil it over high fire, remove the meat pieces, then wash it thoroughly with hot water and drain it for later use.
3. Heat an iron pot, pour a little oil to wipe the bottom of the pot, pour pork belly pieces, and fry pork belly on all sides in medium heat until the oil comes out, which takes about 4 or 5 minutes.
4, another fire, preheat the casserole on the minimum fire, put chopped green onion and ginger at the bottom, and transfer the fried pork belly to the casserole.
5. Add the fragrant leaves, pour in the yellow wine, and let the casserole continue to heat slowly on the minimum fire.
6. Pour the broken rock sugar into an iron pot and fry it with pork belly oil to get a sugar color. Stir-fry over medium heat until the rock sugar melts, turns into syrup and then amber. When a large number of bubbles are formed, pour a bowl of hot water.
7. Pour caramel water into the casserole, and then pour appropriate amount of boiling water, so that the soup can basically immerse the pork belly.
8. Take a piece of tin foil, cut it into a disk the size of a casserole, and then cut a few holes to make a cover. Cover the pork belly, then cover the casserole and simmer for about an hour.
9. After one hour, pour the soy sauce into the casserole, remove the cooked onion and ginger, and continue to cover the tin foil cover, but don't cover the casserole cover, and turn to medium heat to collect the juice.
10, after about 20 minutes, the soup thickens and bubbles. Turn off the heat.
1 1, sprinkle with chopped green onion and serve.