600 grams of pork belly, 40 grams of rock sugar, 2 star anise, appropriate amount of ginger and onion, appropriate amount of pepper, 3 cloves of garlic, 2 tablespoons of soy sauce, sweet noodle sauce 1 tablespoon, appropriate amount of salt and appropriate amount of vegetable oil.

Here's how to do it. Look carefully:

1. Cut the pork belly with skin into cubes about 2 cm, and put the onion, ginger, star anise and pepper into a bowl.

2. Add cold water without pork belly into the pot, add a few slices of ginger and a few slices of onion, you can add cooking wine to deodorize, and then cook the cut pork belly. After boiling, be sure to clean up the floating foam and remove the water control for later use.

3, put a little vegetable oil in the pot, turn on a small fire, add rock sugar and fry until it melts. When it bubbles slightly, even the sugar color can't be fried for too long, otherwise it will be very bitter and affect the next steps.

4. Stir-fry the sugar color, add the pork belly with controlled moisture, stir-fry and color, add the boiled water without pork belly, and cook over high heat until it boils and turns to low heat.

5. Add soy sauce, soy sauce, salt, onion, ginger, star anise and pepper to the pot and cook until the pork belly is soft and rotten.

6. Finally, collect the juice with fire. If you like shallots, you can sprinkle them on the pan and put them on a plate. The fat but not greasy braised pork with rich sauce on the plate is ready.

Tips:

1 when blanching, put cold water into the pot, and the floating foam should be as clean as possible.

Just bubble a little when frying sugar, don't fry it.

When friends who are not skilled in cooking put pork belly, they can take the pot cover in one hand and pour it into the pot in the other to prevent being burned.

4 Add the water in the pork belly, boiled water is the best, and cold water is not recommended.