Ingredients: Pork belly with skin, dried hawthorn slices, soy sauce, rock sugar.

Exercise:

Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.

Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

Put the soaked pork belly and dried hawthorn slices into the casserole and add enough water, at least two inches higher than the meat.

Cook on high fire for 30 minutes, skimming the surface foam with a spoon in the middle.

Turn the fire to a low heat and cook for an hour and a half. The middle is covered with oil filter cloth bought in the supermarket to help remove some oil. If there is no oil, there is no need.

Transfer to a wok, pour in a tablespoon of soy sauce and stew for 30 minutes until the soup thickens.

Add rock sugar, cook until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.