1. First, we prepare two Jin of pork belly and cut it into mahjong-sized pieces. Don't cut it too small, because the meat will shrink after cooking, and it will easily lose water, dry and harden.
2. Cut a white green onion into horseshoe slices, a slice of ginger into thin slices, grab a star anise, a slice of cinnamon, a few fragrant leaves, a broken grass shell, a handful of dried peppers for later use, and then prepare a handful of rock sugar and a can of beer.
3. After all the ingredients are ready, we blanch the pork belly with clear water, add clear water to the pot, put the pork belly blanched with cold water into the pot, add 10g cooking wine to remove the fishy smell, slowly heat it, and boil the blood and impurities in the pork belly.
4. After the water boils, clean up the floating foam in the pot, pour it out and control the water. Don't wash with cold water after blanching, so the meat will be tight and not soft enough.
5. Add a little oil to the pot and moisten the pot. When the oil temperature rises to 50% heat, pour in the rock sugar and fry it with a small torch.
6. Continue stirring until the crystal sugar is completely melted. When the sugar juice turns red-brown, take the pan and pour the pork belly with water control.
7. Stir-fry the pork belly evenly with sugar, and add 3 grams of soy sauce to make the background color deeper and the pork belly more ruddy.
8. Pour 10g cooking wine from the pot, take away the fishy smell by the volatilization of cooking wine, add a spoonful of water and pour a can of beer, which also has the effect of removing fishy smell and increasing freshness.
9. Add 10g soy sauce, 2g salt, 2g pepper, stir well, and turn to high heat to make soup.
10. Then put the prepared seasoning into the casserole, pour the pork belly and soup, and simmer for 1 hour, and stew the pork belly to taste.
1 1. 1 hour later, open the lid, the soup in the pot has been collected very thick, and the rolling hot air is wrapped with a strong sauce flavor, and then the stew can be eaten.