1. Soak the dried mushrooms in cold water and take them out for later use.

2. Pork belly with skin is ready. It's better to be thinner.

3. Cut the pork belly into small pieces.

4. Prepare condiments, ginger, garlic, cinnamon, cinnamon leaves, star anise, sugar and cooking wine.

5. Take a frying pan, add pork belly and stir-fry until golden brown, and take it out for later use.

6. Boil the oil in another oil pan, add sugar, cook until the sugar melts, add cinnamon, bay leaves and star anise, stir fry, and then add pork belly and stir fry until it changes color.

7. Add the soaked mushrooms, stir fry, add the right amount of salt, and then stir fry to taste.

8. Add cooking wine and chicken essence (monosodium glutamate).

9. Turn to a pressure cooker or rice cooker and simmer for an hour without meat.

10. Then turn to the induction cooker to collect juice.

1 1. plate.