Wash large pieces of pork belly, put it in cold water, add cooking wine to boil, skim the floating foam, cook for 4-5 minutes, take it out and cut it into 4-5 cm cubes.

Wash shallots 1; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.

Spread shallots evenly on the bottom of the casserole, put ginger slices evenly, with the skin facing down, sprinkle spices in 2 cups, pour cooking wine, soy sauce and rock sugar, add warm water, bring to a boil, turn to low heat, cover and stew for about two hours, and then add salt to taste.

Open the lid, gently turn the meat over, with the skin facing up, and cook for half an hour with slow fire.