1, pork belly washed and cut into strips. Cut off the mahjong. Add cold water to the pot to cover the pork belly, and then pour the cold water into the pork belly.

2. Add ginger, onion, pepper and fennel and bring to a boil. Floating foam. Take out the meat and drain it. Pour the aniseed into a small bowl and pour boiling water 10 minute. Then take out the pepper.

3. Pour the blanched pork belly into the pot and stir fry. Deep-fry pork belly in oil until both sides are golden.

4. Add braised soy sauce, colored sugar, cinnamon, geraniol and Amomum tsaoko.

5. Pour pepper water and hot water, cook for one and a half hours with low fire, then add salt and cook the soup with high fire.