Peel the onion and slice it horizontally. Set aside. Three layers of meat are cut vertically (that is, each piece has skin → fat → meat → fat → meat) into thin strips about 1cm square (thinner is ok, but it will be more tiring to cut XDD). It will be easier to cut it by scalding it a little first or putting it in the ice layer for slight freezing, otherwise it will be necessary to have a sharp knife! Take a large pan or a Chinese-style wok. When the wok is heated and slightly smoked, pour all the meat directly into the wok. Because there are so many fat in pork belly, it is enough to stir fry with its own fat, and the taste of lard is more fragrant than other fats. Stir-fry the meat over medium heat until all sides are golden, and then take it out.

Leave the fried oil in the pan, turn to low heat, add the chopped red onion and fry it slowly until it is golden and crisp. It takes a little patience to stir fry until all the water is fried, so that the red onion is fragrant.

The color in the picture can be taken out by turning off the fire.

Stir-fried red onion and meat are put into a pot, and after medium heat, rice wine is poured in. When the rice wine evaporates, the aroma has been absorbed by the ingredients. Then, add soy sauce, a little rock sugar and boiling water (which can almost submerge the ingredients). After boiling, turn to low heat, and cover the lid to marinate slowly.

I used 6Tbsp and 2Tbsp for soy sauce first, and then I adjusted the taste to add it. This should be judged according to my personal taste. The principle is not to add too much at first, just add bittern to taste, and the amount of sweet and salty soup can be adjusted again. After about 40 minutes, it will be cooked with beautiful fragrance and dried meat!

Because of the pigskin, the gravy will have a thick and sticky taste, and some people even buy pigskin or pig's feet to marinate together. Because no extra spices are added, all of them are slightly sweet of soy sauce and rock sugar and the flavor of pork itself.