1. Meat selection: rib meat is the best choice. Now, I am satisfied that I can buy fairly good pork belly in the supermarket, and I dare not quibble any more. If this is a pig raised by a countryman, it will be so fragrant, and the whole dish is half the battle. It is no exaggeration. 2. Ingredients: 2 star anise, 15 pepper, 1 onion, 1 whole garlic, rock sugar, salt and a bottle of beer. 3, more than a catty of meat, cut into mahjong-sized squares, according to personal preferences, soak in cold water with cooking wine for a while, then boil a pot of water, wait for the water to boil, put the meat into the boil for 5 minutes, then take it out and rinse it with warm water. 4, coloring: fried sugar color. Small fire, a little oil in the pot, pour in about 51g of rock sugar, stir-fry slowly until it melts, then the color darkens and finally it feels like bubbles. This is difficult to grasp. You can fry it until the color changes. Pour in the meat to make it evenly colored. [Gourmet China ]5. Add the above ingredients, except salt, cover the pot after boiling, and stew for an hour and a half with low fire. If the meat is a little more, add some water, open the lid, and collect the juice with high fire. Make sure that the soup is basically parallel to the meat when collecting the juice, and add some salt while collecting it. It will be fine when the soup is wrapped with only a little meat. The pieces I cut were smaller, and the meat I bought was average. I stewed it last night, and it tasted more delicious after another day. The fat is as tender as tofu brain, hehe, it's smart to eat ~ ~