1. Stripped pork belly with skin, scraped off the stolen goods with a knife, washed, sliced 1 cm, blanched the meat in a cold water pot for 5 minutes, and blanched the blood.

2. Pour out the water, then wash it with warm water, remove and control the dry water, heat it in an iron pan, pour the oil, add white sugar, and stir-fry until the bubbles disappear and become big.

3. Pour the meat with moisture control (be sure to control the moisture control, otherwise the oil will splash. I always turn off the fire first, then pour in the meat, and then fire when the temperature drops), stir-fry until the skin is colored, stir-fry with soy sauce, then pour in warm water parallel to the meat, and then pour in an appropriate amount of soy sauce for color matching.

4. Add pepper, aniseed, fragrant leaves, onion, ginger, boiled eggs and other condiments. After the pot is boiled, turn down the fire and stew until the meat can go in with chopsticks. Add salt and stew until the meat is soft and rotten (I like to leave a little soup in the stewed meat, so that it can be hot when it can't be eaten again, or stewed with soup, and friends who don't like to leave soup can finally collect soup by fire)