2. Pour a little oil into the pot, heat it, pour pork belly, stir fry until it becomes discolored and oily.

3. Leave a little oil in the pot, pour in rock sugar (you can put more rock sugar if you like it sweet, and less if you don't like it too sweet), then pour it into a hot oil pan and stir-fry over low heat until the rock sugar becomes caramel.

4. Pour in the fried pork belly, stir fry, let the melted sugar wrap the pork belly, pour in warm water without pork belly, add ginger slices, onion, star anise and cinnamon, then pour in cooking wine, soy sauce and soy sauce, bring to a boil, skim off the floating foam, cover the lid and simmer slowly.

5, then put it in the pot and simmer with braised pork. When the water dries slowly, you can collect the soup with a big fire or adjust the salinity according to your own taste. When collecting soup, you need to stir fry constantly to avoid pasting the bottom of the pot.

6. When the soup becomes sticky, it can be cooked.