raw materials: 5g of pork belly, 3g of onion, 2g of ginger, 2g of garlic, 5 petals of aniseed, 5g of pepper, 5g of cinnamon, 4g of salt, 15g of sugar, 2g of soy sauce, 2g of cooking wine, appropriate amount of clean water and a little of cooking oil.

Practice

Production:

1. Wash pork belly and cut it into 4 cm square pieces for later use.

2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.

3. Seal the bags of aniseed, pepper and cinnamon with gauze.

4. Make a little oil in the pot, add sugar when the oil is cold, and stir-fry slowly with a shovel.

5. When the sugar in the pot turns dark red, cook the soy sauce and add the chopped pork belly.

6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.

7. Run in warm water of about 6 degrees until the meat has just passed.

8. Cook the wine and put it in the spice bag, and then turn on the fire.

9. Reduce the cover and simmer slowly until the streaky pork is ripe.

1. Add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and tasty.

11. Pick up the spice bag. When the soup is red, bright and thick, it can be eaten out of the pot.