1, pork belly with skin 400g, a little cooking oil, a little salt, a little monosodium glutamate, a little cooking wine, a few drops of ginger juice, a little soy sauce, a little soy sauce, 1 spoonful of brown sugar, 2 nuts, 1 cinnamon, 2 Sichuan peppers, 3 fragrant leaves and 3 star anises.

2, pork belly cut into 2 cm pieces, ginger peeled and sliced. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out.

3. Cut it into blocks of moderate size, put it in the boiling water pot again to drain the blood, and take it out and drain it.

4, less oil in the pot, add brown sugar, soy sauce, soy sauce and simmer until the sugar bubbles.

5, add the onion, pour in ginger juice and cooking wine and stir-fry the fragrance.

6. Pour the pork belly and stir well until each piece of meat has color. Continue to stir fry, so that the fat of the pork belly is stirred out and the oil is poured out.

7. Put a proper amount of water into the pot, put the seasoning into the seasoning bag and put it into the pot, add the fragrant leaves and cinnamon together, sprinkle a little salt and bring to a boil, and turn to low heat 1.5 hours. When the meat is cooked and the soup is thick, sprinkle with monosodium glutamate and take out the pot. Try it quickly.