Accessories: oil, salt, sugar, aniseed, cinnamon, braised soy sauce.

1. Cut the pork belly into squares with equal length, put the clean water without pork belly into a casserole, and put the cut pork belly into a pot in cold water.

2. After the pork belly is cooked, remove the blood and foam and take out the pork belly.

3. Pack star anise, pepper, fragrant leaves and dried tangerine peel into small packages with gauze.

4. Put ginger slices, onion slices, pork belly and wrapped bags into the casserole.

5. After pouring the carved wine and braised soy sauce, add rock sugar and a little salt.

6. Simmer 1.5 hours after the fire boils, turn the meat properly in the middle to avoid uneven coloring, simmer slowly with less water and more wine, which is the trick to make this dish.

7. Take out the stewed pork belly and let it cool. Take another bowl and spread ginger slices and scallions on the bottom.

8. Cut the cold pork belly into small squares with the same size, put them in a bowl covered with onion and ginger, pour the raw juice of the stew into a casserole and steam for half an hour.