1, first clean the pork belly, put it in a container, pour cooking wine to drown the meat, cut 3~4 slices of ginger and put it in.

2. Pour in a tablespoon of soy sauce and add 1 tablespoon of salt. You can drop a few drops of white wine and marinate for several hours.

3. Rinse the marinated meat, control the moisture, and use kitchen paper to absorb the moisture.

Fry the meat on the fire until it is soft and golden. Wrap pepper, star anise, fragrant leaves, cinnamon, dried Chili, hawthorn slices and ginger in gauze, and put the fried meat in a casserole.

5. Add warm water to drown the meat, add appropriate amount of soy sauce, and simmer for at least 2.5 hours. The longer the time, the more delicious the meat will be.

Pork belly, also known as rib meat and three-layer meat, is located in the abdomen of pigs. There is a lot of fat tissue in the belly of a pig, accompanied by muscle tissue, so it is called "pork belly". This part of the fat is easy to melt when heated, and the lean meat is tender and juicy, which can be eaten by the general population for a long time.