Seasoning: 1 slice of ginger, 1 slice of star anise, 1 segment of cinnamon, onion, 1 spoon of yellow wine, appropriate amount of crystal sugar and salt. 1. Wash the pork belly with clear water and cut it into 3 cm square pieces.

2. Put enough cold water and pork belly in the pot.

3. Boil the fire until bubbles appear in the pot and the streaky pork becomes discolored.

4. Quickly take out the pork belly and rinse off the floating foam on the meat surface with cold water. Go 1. Take 1/8 tablespoons of red rice noodles.

2. Put 500ml cold water into the pot and add red rice flour.

The water in the pot turns pale red.

4. Add ginger, star anise and cinnamon.

5. Add 1 tbsp yellow rice wine and bring to a boil.

6. Turn off the fire and the color of the water in the pot will gradually deepen. 1. Spread a layer of onion on the bottom of the pot.

2. Put the blanched pork belly with the skin facing up on the onion.

3. Pour the prepared monascus powder water.

4. Cover and bring to a boil. Turn to medium heat and stew for 30 minutes.

5. After half an hour, open the lid, add appropriate amount of rock sugar, cover the lid and cook for 30 minutes. After half an hour, open the lid and add some salt. .

7. Cover the pot and simmer for 20 minutes to let the meat absorb salt and taste.

8. Open the lid, turn on the fire, stir with a shovel, and dry the soup until it thickens.