1. Cut the pork belly into half mahjong pieces and soak in wine for half an hour.

2. Pour cold water into the pot to drive out the blood foam. After the water boils, cook for 5-10 minutes. This The time depends on the size of the piece of meat and the amount of meat. Cook with the lid open. In this way, the smell of wine in the cooking wine and the smell of meat are gone together, and you don't like to rush into the pot.

3 Rinse the cooked pork belly with warm water.

4 Prepare the ingredients: aniseed, garlic, ginger, rock sugar, light soy sauce, dark soy sauce, and cooking wine. At the same time, wash the dried prunes.

5 Heat the pan with cold oil and turn on medium heat

6 Add the seasonings except rock sugar. Fry until fragrant. If you think the heat is too high, you can turn it down a little.

7 Add rock sugar and continue to stir-fry until the rock sugar begins to melt, but it does not need to melt completely

8 Add light soy sauce and dark soy sauce and continue to stir-fry

9 After 2 minutes Add the pork belly and stir it evenly with chopsticks, so that each piece of pork belly can be coated with the ingredients

10 Stir-fry the washed prunes for a few more minutes, and continue to stir with chopsticks for a while

11 Take out the pot and put it into a bowl, put it into the pressure cooker and let it air up for 20 minutes. Allow to cool naturally and take out the bowl.

12 Take out the bowl and put it into the pot, add salt to reduce the juice.