1. Buy ingredients: one kilogram of pork belly, two green onions, rice wine, rock sugar, dark soy sauce, light soy sauce, edible salt, ginger, cinnamon, star anise, bay leaves, cooking wine (the first tip is Don’t have too much meat, just the right amount. If there is too much, the flavor will be uneven, which will naturally affect the taste)

2. Wash the pork belly and cut it into even cubes. This meat must be cut Bigger, wash and cut the green onions into sections, and slice the ginger.

3. Put the cut pork belly into a pot and blanch it for 5 minutes. When blanching, add two spoons of rice wine and 6 slices of ginger to the pot. After blanching, Remove the foam and rinse well, then tie the pork belly pieces with a clean cloth rope

4. Take a pan, turn off the heat for the time being, and place ginger slices and green onion segments on the bottom of the pot. If no green onion segments are not used, use green onions. You can also tie it up, lay it flat on the bottom of the pot

5. Place the blanched pork belly pieces on top of the chives and ginger, add an appropriate amount of rock sugar, one star anise, a small piece of cinnamon, and three pieces of fragrant pork. Leaves, then pour in two spoons of cooking wine, one spoon of dark soy sauce, two spoons of light soy sauce, and then add water to cover the pork belly

6. Turn on the pot and bring it to a boil. Simmer over medium-low heat for about 30 minutes, until the soup shrinks and thickens, and the pork belly is soft and tender.

7. When the pork belly is done, take it out of the pan and put it on a plate. Place some shredded green onion leaves on the plate. Or scallions can be used, preferably shredded scallions cut from green onion leaves, so that the presentation will look grand