Recipe method:

1. Separate the white and green scallions, cut the white scallions into sections and mince the green scallions; break the brown sugar into small pieces with a knife

2. Pot Pour an appropriate amount of boiling water into the medium, add the pork belly pieces and scallions, blanch it for 5 minutes, remove it, and clean the pot

3. Pour the blanched and drained pork belly into a clean pot, and fry over low heat (Do not add oil)

4. Fry until the surface of the meat is slightly browned (don’t fry it too much, because it will continue to be fried later), and when some oil oozes out, add brown sugar cubes. Stir fry evenly over low heat.

(If the pork belly used has a lot of fat and a lot of oil, in order to avoid greasiness, you can pour out some of the oil and use it for cooking)

5. Slowly stir-fry over low heat until the sugar melts, while stirring continuously Stir-fry, firstly, to prevent the sugar from sticking to the pan, and secondly, to coat the meat with the sugar juice

6. Pour in an appropriate amount of boiling water, just enough to cover the meat, add the hawthorn slices, and cook on low heat for 30 minutes About

After 7.30 minutes, turn to medium heat (you can use high heat if you are quick), add 1 tablespoon of dark soy sauce, an appropriate amount of salt, and stir-fry constantly - the final step of "reducing the juice" is very critical. Be sure not to walk away, stir-fry constantly so that the soup is wrapped around each piece of meat

8. Sprinkle with chopped green onion at the end