1. Cut the pork belly into pieces, put it in a pot and add water to boil, then put it in, and take it out after boiling for about 10 minutes to remove blood stains and floating foam from the pork belly. Then cook for another five minutes, then take out the pork belly, rinse it with clear water and drain it.

2. Put a little oil in the pot, stir-fry the pork belly slightly, and take it out when you see that the meat has turned golden yellow. A little frying can reduce the fat content in the pork belly, so that the pork belly will not be too greasy.

3. Heat the oil used in the last step to a slight heat, add enough rock sugar, stir-fry the rock sugar for two minutes, keep turning over when frying, and stir-fry slowly with low fire until all the rock sugar is cooked, and you can see the dark red soup.

Then you can add spices, such as star anise, dried pepper, ginger and cinnamon. Stir-fry the soup over medium heat, then add the pork belly and stir-fry for three or four minutes until the pork belly turns dark red. Transfer the braised pork to a casserole, and then add soy sauce, vinegar, cooking wine and water about one third as high as the pork belly.

5. Cover the pot and simmer for an hour and a half on low heat to make the pork belly more tasty and the taste more crisp and smooth. If you want to add coriander pepper, you can also put it in at this time and stew it for two or three minutes.