2. Wash pork belly and cut it into mahjong-sized pieces, slice ginger and mash garlic.
3. Put a proper amount of water and ginger slices into a rice cooker, bring to a boil, blanch the pork for one minute, and take out the pork and wash it.
4. Pour the water out of the pot, heat the pot on high fire, without putting oil, add the pork and stir fry slowly until it is slightly yellow and slightly oily on both sides.
5. Remove the pork, add peanut oil, ginger and minced garlic, stir fry, add rock sugar, and simmer until the rock sugar melts.
6, put the pork, add soy sauce and fully fry and color.
7, pour cooking wine, you can pour a little more, to smell. Add water without braising the meat, and stew for 2 hours.
8. Finally, add salt, a little soy sauce, and collect juice on fire, so that each piece of braised pork can be evenly wrapped in juice.