1

Wash pork belly and cut into pieces. Wash konjac with clear water for later use.

2

Boil water in the pot, put the pork belly pieces in, skim the foam after the water boils and cook for a while.

three

Take out the blanched pork belly and drain it for later use.

four

Heat the wok, add a little oil, simmer slowly, add 5 or 6 crystal sugar and melt slowly.

five

Rock sugar changes from big bubbles to small bubbles and becomes caramel color. Stir-fry the cooked pork belly in sugar.

six

After the pork belly is fried for a while and colored, add the previously prepared onion segments, ginger slices, star anise, cinnamon, fragrant leaves and dried peppers, and stir-fry for a while to make the spices fragrant.

seven

Add hot water, salt, sugar, cooking wine, soy sauce and soy sauce, and stew for an hour.

eight

When it is cooked to normal time, add konjac, continue to stew until the soup is thick, add a little chicken essence, and finally pour some sesame oil, and serve.