Detailed steps:
1. Wash pork belly and dry it.
2. Bacon on the fire.
3. Bake it brown.
4. Soak in warm water until soft.
5. Scrape off the yellow burnt skin and dirt with a knife.
6. Cut into thick strips. Didn't cut it.
7. Put some water in the pot. After boiling, add soy sauce, cooking wine, aniseed, sugar, onion, ginger and salt.
8. Add meat (skin up). When the soup is boiled, skim off the froth.
9. Simmer on low heat until it is 3 ~ 4 ripe, turn the meat over and continue to simmer, and turn off the heat when it is 8 ~ 9 ripe.
10. Remove the root tip of the stem of Sherry Red, wash it and cut it into cubes.
1 1. Control the moisture and fry in oil until dry and yellow.
12. Put the stewed skin into a bowl.
13. Add the fried sherry red stalks and pour them into the soup.
14. Steam for another 40 minutes.
15. Pour out the soup
16. Buckle the skin on the plate.
17. Boil the soup and thicken it with thin sauce.
18. Pour the soup on the meat.