Step 1: Wash the pork belly first, then put it in a pot with cold water, add the remaining Jiang Mo and a few pieces of onion, add 2 tablespoons of cooking wine to remove the fishy smell and enhance the fragrance, then cover the pot and cook the pork belly over high heat!
Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot. Then according to your own preferences, change the knife and cut it into rectangular strips with uniform size, but it is not recommended to cut it into too small pieces. Boiled pork belly is easier to cut and the shape can be cut more square. Cut pork belly can be put on a plate for later use. Slice the prepared ginger, onion and other ingredients and put them on a plate for later use.
Step 3: Heat the pot, put the chopped pork belly into the pot piece by piece, fry until the six sides are brown, fry some fat meat of the pork belly, and then take it out for later use.
Step 4: Take out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly with low fire, stir-fry the rock sugar until it is brown, then add about 750 ml of boiling water, add the fried pork belly, add ingredients (ginger, onion, star anise, cinnamon, fragrant leaves and dried Chili), then cover the lid and boil it with high fire.
Step 5: After stewing, there is not much soup left in the pot. Clip out the seasoning with chopsticks, and then turn to high heat to collect the juice. Remember to stir with a spatula when collecting juice to prevent the pan from getting burnt. When the soup is thick and wrapped in pork belly, it can be served out of the pot. Finally sprinkle with chopped green onion.