2. Add cold water to the pot, blanch the chopped pork belly in cold water, and remove it after bleeding.

3. Leave some oil in the pot. After the oil is hot, put 50g rock sugar into the oil pan and heat it slowly with low fire.

4. Until the rock sugar turns brown. Add half a pot of cold water to the pot.

5. Put the prepared seasoning into the pot and add ginger slices, onion segments, star anise, dried tangerine peel, fragrant leaves and pepper.

6. Add a spoonful of soy sauce, half a spoonful of soy sauce and half a spoonful of oyster sauce to the pot and heat it to boiling. Put the blanched pork belly into the soup pot and stew it slowly.

7. Add seasoning, a spoonful of salt, thirteen spices and chicken essence. Stew on low heat for 40 minutes, then turn to high heat to collect soup and serve on a plate.