Ingredients:

500 grams of pork belly with skin, 3 star anise (aniseed), 1 piece of cinnamon, 25 grams of ginger, 20 grams of chives, 5 pieces of rock sugar, 1 tablespoon of cooking wine (15ml), 1 tablespoon dark soy sauce (dark soy sauce), 1 tablespoon light soy sauce (light soy sauce), and a small amount of salt.

Method:

1. Cut the pork belly into square pieces of about 2 cm.

2. Add an appropriate amount of cooking wine to the cold water and soak the cut pork belly for 15 minutes. Boil an appropriate amount of water in a pot, put the soaked pork belly into the boiling water and cook until it changes color, take it out, wash and drain and set aside.

3. Heat the pot without adding oil. Add the cooked pork belly pieces and stir-fry until the surface changes color slightly and oil comes out. Pour out the excess oil and set aside the pork belly.

4. Clean the pot, add 1 tablespoon (15ml) of oil, add rock sugar and cook until the color of the rock sugar liquid becomes darker, add the fried pork belly pieces and stir-fry evenly.

5. Add cooking wine, light soy sauce, and dark soy sauce and stir well.

6. Add boiling water to cover the braised pork, bring to a boil and skim off the foam. Add ginger, green onions (tied into knots), star anise (aniseed), and cinnamon.

7. Cover, turn to low heat, keep the water slightly open, and simmer for about 1 hour. Pay attention during the process to avoid boiling the water dry.

8. When the meat is tender, open the lid, add salt to taste, turn to high heat and cook until the broth thickens and becomes viscous.