Materials

Pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, pepper, cinnamon and clove

Practice

1. Wash large pieces of pork belly, put it in cold water, add cooking wine to boil, skim off the floating foam, cook for 4 or 5 minutes, and cut into about 4 pieces.

2. Wash 1 handful of chives; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.

3. Spread the shallots evenly on the bottom of the casserole, put the ginger pieces evenly, with the skin facing downwards. Sprinkle the spices in 2, add cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, bring to a boil with high fire, turn to minimum fire, cover and stew for about two hours, and add salt to taste later.

4. Open the lid, gently turn the meat piece over, with the skin facing upwards, and cook for another half an hour with slow fire.