Cut the pork belly into small pieces, square, each piece has skin and fat and lean meat. Boil a small pot of water, put the meat pieces in and cook for 5 minutes to boil out the blood and foam, then take it out. Rinse well and drain.

(In fact, you should put the meat in the pot, fry it, force out the fat in the meat, and fry until the meat is golden brown on all sides)

The flat bottom is not Pour a little oil into the pan, pour in 2 tablespoons of white sugar, stir-fry slowly over low heat. When the sugar turns into syrup and gradually melts and stir-fries into light brown, pour in the meat pieces so that each piece of meat is coated with sugar color, and add cooking wine 2 tablespoons, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 3-5 dried chili peppers, 2 small cloves of star anise, 1 piece of cinnamon, 2 green onions, warm water to cover the meat, bring to a boil over high heat, cover and turn to low Slowly simmer for about 1 hour. Check the fire every 20 minutes and use chopsticks to turn the meat. In the last 10 minutes, about 2/5 of the soup is left. Turn to high heat to reduce the juice. , shake the pot gently to prevent the bottom from being scorched. When the sauce thickens, the oil is thick, and the sauce color is sufficient, the braised pork is ready.