Pork belly with skin 500g, star anise 3, cinnamon 1 piece, ginger 25g, shallot 20g, rock sugar 5, cooking wine 1 spoon (1 5ml), soy sauce1spoon (deep soy sauce) and light soy sauce (light soy sauce).

Exercise:

1, cut the pork belly into pieces about 2 cm square.

2. Add an appropriate amount of cooking wine to cold water and soak the chopped pork belly for 15 minutes. Boil a proper amount of water in the pot, put the soaked pork belly in boiling water until it changes color, remove it, wash it and drain it for later use.

3, the pot is hot, do not put oil, add the cooked pork belly, stir fry until the surface slightly discolors and gives oil, pour out the excess oil, and serve the pork belly for later use.

4. Wash the pan, add 1 tablespoon (15ml) oil, and add crystal sugar to cook. When the color of the rock sugar solution darkens, pour in the fried pork belly and stir well.

5. Add cooking wine, soy sauce and soy sauce and mix well.

6, add boiling water, not braised pork, after boiling, skim off the floating foam. Add ginger, onion (tied into knots), star anise (star anise) and cinnamon.

7. Cover the lid and turn to low heat, keep the water slightly open and stew for about 1 hour. Observe in the middle, don't boil the water dry.

8. When the meat becomes soft, open the lid, add salt to taste, and turn to high heat. When the broth thickens, it can be finished.