Heat oil in the pot. When it is 50% hot, add pork belly and ginger slices. Stir-fry over medium-low heat until the meat is slightly oily and turns slightly yellow.
Pour Shaoxing wine into the pot and turn to high heat. Stir-fry
Add light soy sauce and dark soy sauce, stir-fry
Cover the pot and simmer for two minutes
Until the meat is completely colored
< p>Open the lid, add boiling water to the pot to cover the meat, bring to a boil over high heat and skim off the foam again, then add sugar, chicken essence, green onions and dried bamboo shoots, bring to a boil over high heat and simmer over low heat for one hour