Cut pork belly into pieces and marinate with cooking wine, soy sauce and onion ginger for 20 minutes.

Put less oil in the pan and fry until both sides are golden and shiny.

Put a little oil in the pot and add rock sugar to boil the sugar color.

Stir-fry onion ginger, cinnamon, star anise, pepper and fragrant leaves, and then put them into the meat.

Pour in the boiled sugar juice, add two spoonfuls of soy sauce and one spoonful of cooking wine.

Add a spoonful of soy sauce, pour in water, bring to a boil, and simmer for 40 minutes.