Operating steps:
1. First, prepare two Jin of pork belly and put it on the chopping board. The pork belly here is now a catty of 22 yuan, so I bought two catties of pork belly, which cost a total of 44 yuan. When buying pork belly, remember to choose the pork belly above. The top five are fat and thin, and the bottom five are a little rotten when cooked with pork belly. So don't make mistakes when choosing!
2. After the pork belly is done, there is no need to put cooking oil in the wok. Put this pork belly with skin in a wok and burn its pig hair to brown. After burning, put it in clean water and scrape off the burnt skin with a knife.
3. Put the pork belly processed at home on the chopping board, cut it into small pieces about five centimeters, and put it in a big bowl for later use. If you want to cook pork belly delicious, you must remember to cut this piece bigger.
4. Next, prepare seasoning: put a piece of cinnamon into a bowl, then add two pieces of fragrant leaves, one piece of angelica dahurica, three pieces of star anise and three pieces of ginger. Next, start making a fire.
5. Heat the wok. Add an appropriate amount of wide oil slide. When the oil temperature is high enough to smoke, pour out the wide oil, then leave a little base oil in the wok, add 10 new crystal sugar, and fry it with low heat to get a sugar color. Use low heat when frying sugar, so it is not easy to fry.
6. Just stir-fry the sugar color and sesame oil color, and then put the prepared pork belly in. Flip the pork belly quickly with a spoon to make it quickly colored. Stir-fry pork belly with low heat.
7. After the pork belly is fried to the first color, put the prepared seasoning in and stir-fry the fragrance, and stir-fry the bottom of the pot to prevent the pork belly from sticking to the pot. Then cook a proper amount of cooking wine from the side of the pot, add a little delicious soy sauce, and then add a large pot of boiling water to the pork belly.
8. At this time, open the fire and boil it, skimming off the grease and floating foam on the surface. The pork belly made in this way is fat but not greasy, and there will be no peculiar smell.
9. Then cover and simmer for 40 minutes on medium heat. After 40 minutes, add two spoonfuls of refined salt, cover and continue stewing for 20 minutes. After 20 minutes, we will pick out the spices inside. Then turn on the big fire to collect the juice, and when the soup is thick, you can take it out of the pot and put it on the plate.