1. Wash pork belly and cut it into 4 cm square pieces for later use.

2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.

3. Seal the bags of star anise, pepper and cinnamon with gauze for later use.

4. Make a little oil in the pot, add sugar, and stir fry slowly with a shovel after the oil is cool.

5. When the sugar in the pot turns dark red, cook soy sauce and cut pork belly.

6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.

7. Add warm water of about 60 degrees until the meat has just passed.

8, cooking wine, fire.

9. Cover and simmer slowly until the pork belly is cooked.

10, add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and waxy.

1 1, pick up the seasoning bag, and the soup is red and thick after the fire.

Tip: 1, the sixth step of stir-frying pork belly is to make the finished product more mellow and delicious, which cannot be omitted.

2, the seventh step is to put warm water stew in order to make the meat not tight, we should pay attention to grasp.

3, 9 Mature seasoning is also to make the finished product softer and tender.