material

500g of pork belly, 30g of onion, 20g of ginger, 20g of garlic, 5g of aniseed, 5g of pepper, 5g of cinnamon, 4g of salt, 0/5g of sugar/kloc-,20g of soy sauce, 20g of cooking wine, proper amount of clean water and a little of cooking oil.

method of work

1, pork belly washed, cut into 4 cm square pieces for later use.

2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.

3. Seal the aniseed, pepper and cinnamon bags with gauze for later use.

4, do a little oil in the pot, add sugar and stir-fry slowly with a shovel when the oil is cold.

5. When the sugar in the pot turns dark red, cook the soy sauce and cut the pork belly.

6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.

7. Put in warm water of about 60 degrees until the meat has just passed.

8. Cook the wine and put it in the spice bag, and then open the fire.

9. Cover and simmer slowly until the pork belly is ripe.

10, add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and tasty.

1 1, pick up the spice bag, and the soup will be red and thick after the fire.