1. Prepare pork belly and bamboo shoots.

2. Seasonings: onion, ginger, cinnamon, rock sugar, star anise.

3. Cut the bamboo shoots into pieces and blanch them.

4. Cut the pork belly into pieces, add cold water to the pot, add ginger slices and cooking wine, and cook for a while.

5. Remove the pork belly and dry it for later use.

6. Add a little oil to the pot (just cover the bottom of the pot evenly, and the oil will come out when stir-frying the pork belly), stir-fry the pork belly, add star anise, cinnamon, bay leaves, green onion, and ginger. .

7. After frying until fragrant, add rock sugar.

8. After the rock sugar melts, add hot water to cover the meat.

9. Add dark soy sauce, wait until the water boils, then reduce the heat to low and simmer for 1 hour.

10. Add the blanched bamboo shoots, bring to a boil over high heat, then turn to low heat and simmer.

11. When there is a little bit of soup left, reduce the juice over high heat.

12. The soup can be reduced to dryness (if you like a little more soup, you can skip the step of reducing the juice).