1, pork belly 800g, star anise 1 5g, fragrant leaves1slice, onion 50g, ginger 30g, white sugar 20g, salt, soy sauce 25g, yellow wine 30g, crystal sugar 25g, peanut oil15g.

2, pork belly cut into 2.5 cm square pieces. Cook in cold water. Boil the meat for 5 minutes after the water boils. Take out and control the purified water for later use.

3. Pour a little oil into the wok and stir-fry the star anise. Pour in fine sugar. Stir-fry the sugar color. Stir-fry until it is slightly yellow. Melt the sugar completely, stir-fry until it is slightly colored, add the meat pieces and stir-fry until the water is drained and the color is bright and the surface is slightly yellow.

4. Cook yellow rice wine after starting to produce oil. Add soy sauce and stir fry. Stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat. Stir-fry the meat evenly, then pour boiling water into the pot until the water is even with the meat.

5. Then, add the onion segments, ginger slices and fragrant leaves. Finally, add rock sugar. Cover the pot and simmer for 30-40 minutes. After the meat is cooked, pick out the onions, ginger, star anise and fragrant leaves. Add a little salt, and then collect the juice with high heat.

6. After the soup is collected, it can be cooked. When collecting juice, you can decant the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.

Nutritional components:

It contains energy of 489.175 kcal, vitamin b 60.02 mg, folic acid10.32 μ g, dietary fiber 0.58 g, cholesterol 854.7 mg, A88．3 μ g, carotene14.9 μ g, thiamine 0.76 mg and riboflavin 0.44 μ g. Vitamin C 0.5 mg, vitamin E 2.46 mg, calcium159.45 mg, phosphorus 947.75 mg, potassium1990.55 mg, sodium 6362.96 mg, iodine 2.4 mg, magnesium 300.5 mg, iron16.95 mg and zinc/6.95 mg.