Preparation: Wash and drain the pork belly abalone, cut into pieces, and use the abalone cutting knife for later use.
Practice: 1. Heat the oil from the pan, add pork belly and stir-fry until slightly burnt, add ginger and garlic and stir-fry until fragrant. 2. Heat the oil from the pan, add the yellow rock sugar, and stir-fry the sugar color slowly over medium and small fire (saccharification and foaming). 3. Pour a little water, stir-fry the meat and abalone evenly to get the sugar color, add the cinnamon, anise and dried pepper and pepper. 4. Add about half a catty of water, add a spoonful of mature vinegar and a spoonful of chicken essence, add potatoes and stew for half an hour, open the lid, collect the juice over high fire, sprinkle with chopped green onion and take off the pot.