Preparation materials: 800 grams of pork belly, 100 grams of dried bamboo shoots, 2 star anise, 1 small section of cinnamon bark, 2 bay leaves, appropriate amount of onion and ginger, appropriate amount of cooking wine, appropriate amount of cumin, appropriate amount of rock sugar, appropriate amount of red yeast rice, appropriate amount of salt, appropriate amount of dark soy sauce

1. Soak the pork belly and dried bamboo shoots in advance. 2. Wash the pork belly and cut into 3 cm square pieces. 3. Cut the dried bamboo shoots into pieces. 4. Put cold water in the pot, add the pork belly, ginger slices and green onion segments. Bring to a boil with cooking wine and skim off the foam.

Cook for three to two minutes.

5. Stew ingredients: scallions, ginger slices, angelica dahurica, star anise, cinnamon rock sugar, bay leaves, cumin, red yeast rice (put red yeast rice and cumin into the bag) 6. Put a little oil in the pot and add

Slightly fry the blanched pork belly to remove the moisture, add onion, ginger, star anise, cinnamon, rock sugar, dark soy sauce and other seasonings 7. Stir-fry until the pork belly is colored, add the dried bamboo shoots 8. Stir-fry until the pork belly and dried bamboo shoots are evenly colored

9. Add the hot water with the ingredients mixed with it and bring to a boil over high heat, then reduce to low heat and cook.

10. After about 60 minutes, the pork belly is soft and tender. Add salt. 11. Use medium heat to reduce the juice.

12. The soup is almost completely reduced to a thick consistency.

13. The finished product picture is as follows.