Tools/raw materials: pork belly, rock sugar, ginger, onion, fragrant leaves, tsaoko, star anise and cinnamon.

1, pork belly with skin facing down, scald the skin slightly in a hot pot, wash and cut into large pieces, put it in a cold water pot, pour 2 spoonfuls of cooking wine and ginger slices and cook for 2 minutes, then remove and control the water.

2. Add an appropriate amount of oil to the pot, add pork belly and slowly fry until the surface is slightly yellow, and fry the oil at the same time.

3. Add rock sugar and stir-fry until the sugar is brown, then continue to add ginger slices, star anise, onion segments, dried peppers, tsaoko, cinnamon and fragrant leaves and stir-fry evenly.

4. Add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, a small amount of wine and a proper amount of salt, stir well, and make the pork belly fully colored.

5. Pour in hot water without ingredients. After the fire boils, turn to medium-low fire for about 30 minutes. Cook until the pork belly is soft and rotten, then turn to high heat to collect juice.