1. Put the whole pork belly into a pot, add cold water to boil, and then burn for 2 to 3 minutes. Put it under the tap together with the pot, rinse it with hot water, remove the pork belly and drain it for later use.

2, from the pot, put a little oil in ginger slices, stir-fry sugar to caramel color, add water, and then add rice wine, soy sauce, soy sauce and spices (pepper, cinnamon, fennel, fragrant leaves, tsaoko).

3. Next, put the pork belly into the fire and cook it. Pour into the casserole and boil again. Cover the casserole and simmer for 2 to 3 hours.

4. Open the lid to see if the pork belly is crisp and rotten. If it's not crisp or rotten, keep cooking. If the pork belly has become brittle and rotten, you can put a little chicken essence in it at this time and stay away from the fire.

5, leave the pork belly in the casserole, don't take it out, put it on the next day, wait until the pork belly is completely cold, then take it out and cut it into pieces.