Material: pork belly with skin.

Accessories: green onions, shallots, ginger, garlic, pepper, star anise, fragrant leaves, cinnamon, rock sugar, cooking wine and clear water.

Tools: plates, bowls, pots, chopping boards, knives, colander.

1, pork belly is washed, cut into large pieces and blanched in cold water.

2. Cook on high fire for about 3 minutes, then remove the pork belly and clean up the floating foam on it.

3. Cut the pork belly into larger pieces, about two centimeters in size.

4, the wok is hot, you don't need to put oil, just pour the pork belly in and fry it slowly.

Don't stir fry in this process. You can use chopsticks to pull down, so that the meat pieces will not overlap. Try to stick every piece of meat to the bottom of the pot with a small torch, and the oil will slowly seep out and then turn over and fry.

6. When the meat is slightly burnt on both sides, pull the meat down to the side of the pot, put the rock sugar in the middle, and after the rock sugar melts, add the onion, ginger, garlic, star anise, pepper and fragrant leaves. Then stir fry a few times.

7. Add cooking wine and Taitaile original fresh premium braised soy sauce and stir-fry until the meat is colored.

8. Then pour in boiling water, at least without meat. After pouring boiling water, bring the fire to a boil and turn it down for at least an hour.

9. Pay more attention to the soup when stewing. If the soup is not enough and the meat is not soft and rotten, you can add boiling water in time to continue stewing. Finally, if there is a lot of soup, you can turn on the fire to collect the juice. Turn it over carefully and don't stick to the pan. Finally, it can be cooked.

10, you can cut some chopped green onion and sprinkle it on the plate, which will look better and more pleasing to the eye.