1. Pour a little cooking oil into the pot and heat it until it is 50% hot. First add the ginger slices and saute until fragrant, then add the pork belly and stir-fry over medium-low heat for a few minutes. Then pour in half a spoonful of light soy sauce and continue to stir-fry over medium-low heat until the surface is slightly browned. If you don't like the taste too greasy, you can stir-fry the meat more to get out the lard, and you can even skim off the excess oil.

2. Pour boiling water into the pot until it is submerged. Add the spices, bring to a boil, cover the pot and simmer over low heat for a quarter of an hour. Add an appropriate amount of salt. Since both light soy sauce and dark soy sauce contain salt, you don’t need to add too much extra salt. You can control the saltiness according to the amount of the dish and your preference. Pour in the side dishes of radish and add half a spoonful of dark soy sauce for color. Cover the pot and continue to simmer over low heat for about twenty minutes. Open the lid, turn to high heat to collect the juice, and remove from the pot.