Ingredients to be prepared: pork belly, cooking wine, sugar, dried radish, cooking oil, ginger, garlic, soy sauce, Chili sauce, black lobster sauce, Laoganma, Chili powder, edible salt and chicken essence. 1. Wash the pork belly, put it in a pot, add a proper amount of water, pour a bottle of cooking wine, then cover it, cook for about 20 minutes, take it out and put it aside. Don't dump the water when you are in cook the meat, you will need it later. 2. Stir-fry the sugar color again, first add three spoonfuls of sugar, then stir-fry with low fire until the sugar color turns purple, then immediately add a bowl of boiling water, stir well and put it in a small bowl for later use. 3. Prepare a handful of dried radish, put it in a basin and soak it in clear water. 4. Put the pork belly on the chopping block and poke holes in the pigskin with a toothpick, which is more delicious when stewed. Then put the pork belly into a bowl, pour the prepared sugar color on it and try to spread it evenly by hand. Prepare a few disposable chopsticks, break them into small pieces four or five centimeters long, and then insert them into the skin. This method can well prevent the skin from touching the bottom of the pot when frying meat. 5. Take out the pot. When the pot is hot, add some cooking oil. When the oil temperature is 60% hot, put the meat into the oil pan, turn the fire to slow fry for about seven minutes, then turn the meat over and pour the hot oil on the meat with a spoon, which will make the meat heated more evenly. Fry for another seven minutes or so, and the meat has all changed color, so you can take it out. 6. Take out the fried meat, put it in the water just in cook the meat, and cook for another twenty minutes. In the meantime, we will prepare ingredients, chop the soaked dried radish into dices, and cut ginger and garlic into ginger rice and garlic rice respectively. 7. After the pork belly is cooked, take it out of the pot, pull out the chopsticks inserted in the meat and throw them away. Put the meat on the chopping board and slice it. You can cut off some uneven parts of the meat, so that the cut meat is more uniform and beautiful. Cut off the skin, put it neatly in a bowl, and pour in the right amount of soy sauce. 8. Take the pot and add a small amount of cooking oil. After the oil is hot, add the chopped dried radish, stir fry quickly for about two minutes, and take it out for later use. After the pan is cleaned, pour in an appropriate amount of cooking oil. Stir-fry garlic until fragrant, then add a little Chili sauce to stir-fry red oil, and then add a handful of black lobster sauce to continue frying. After fragrant, add Chili powder and proper amount of Laoganma, then add dried radish and stir fry together, and then add pork belly scraps and stir fry together. Finally, season the ingredients in the pot, first add a proper amount of edible salt, a spoonful of chicken essence and a proper amount of soy sauce, and stir fry evenly again. 9. After frying, take it out and spread it on the coded pork, and press it with a spoon. Prepare a steamer. After the water boils, turn to medium heat and put the bowl with braised pork in it for about an hour. Time is up. Open the lid and take it out. Pour out some extra Chili oil from the bowl, then cover a plate, turn it over and pour the freshly poured Chili oil on it. This brightly colored braised pork with tiger skin is ready.