Prepare ingredients: two pounds of pork belly, bay leaves, cinnamon, star anise, cooking oil, ten pieces of rock sugar, refined salt, cooking wine, and very fresh soy sauce.

Operation steps:

1. First prepare two kilograms of pork belly and place it on the chopping board. The pork belly here is now 22 yuan per kilogram, so I bought these two kilograms of pork belly. One *** cost 44 yuan. When you buy pork belly, remember to choose the upper pork belly. The upper pork belly is fatter and thinner, while the lower pork belly is a bit rotten when made into pork belly. So don’t make the wrong choice when choosing!

2. After the pork belly is ready, heat the wok without adding cooking oil. Place the skin-on pork belly in a wok and burn off the pig hair until it becomes brown. After it is cooked, put it in clean water and use a knife to scrape off the burnt skin.

3. Place the pork belly prepared at home on the chopping board, cut into small pieces of about five centimeters, and put it into a large bowl for later use. If you want the pork belly to be delicious, you must remember to cut it into a larger piece.

4. Next prepare the spices: put one piece of cinnamon into a bowl, then add two pieces of bay leaves, one piece of Angelica dahurica, three pieces of star anise, and three pieces of ginger. Next, start making the fire.

5. Heat the wok and add an appropriate amount of wide oil into the pan. When the oil is hot enough to smoke, pour out the wide oil. Then leave a little base oil in the pan and the newly prepared rock sugar. Put 10 pieces inside and stir-fry the sugar color over low heat. When frying the sugar color, use low heat so that it won't burn easily.

6. Fry the sugar color until it turns into sesame oil color, and then put the prepared pork belly inside. Use a spoon to quickly turn the pork belly to brown quickly. You should also use low heat when frying pork belly.

7. After the pork belly is fried until it turns color, put the prepared spices inside and stir-fry until fragrant. Stir-fry while turning the bottom of the pot to prevent the pork belly from sticking to the pot. Then add an appropriate amount of cooking wine from the side of the pot, add a little soy sauce, and then add a large pot of boiling water to cover the pork belly.

8. At this time, turn on the high heat to bring it to a boil, and skim off the grease and scum on the surface. The pork belly made in this way is fat but not greasy and does not have any peculiar smell.

9. Then cover it and simmer it over medium heat for 40 minutes. After 40 minutes, add two tablespoons of refined salt to it, cover it and continue to simmer for 20 minutes. After 20 minutes, we pick out the spices inside. Then turn on high heat to reduce the juice. When the soup is thickened, you can take it out of the pot and put it on a plate.