Slice ginger, onion and pork belly. The size of the meat is cut according to your own preferences, and there is no strict requirement. Put the minced meat into a cold water pot, slowly boil the water, and blanch it to remove the excess smell in the meat. Boil the pot for about 2 minutes, and the meat has turned white. Take out the cooked meat and control the water for later use.
At this time, use a small fire, put the base oil in the pot, and stir-fry the meat with good water control in the pot. When the meat turns golden yellow, add pepper, star anise, cinnamon, galangal, ginger slices and onion slices and stir-fry until fragrant, then add a spoonful of watercress and stir-fry red oil, add a proper amount of soy sauce and stir-fry for a few times, and then add hot water or hot soup to stew.
Remember to heat water or soup when stewing meat. If cold water or soup is added, the meat will tighten instantly, and it is not easy to stew soft glutinous rice, which will affect the taste. Add watercress and appropriate amount of soy sauce. Because both douban and soy sauce contain salt, there is no need to put salt.
Add hot water or soup, bring the fire to a boil, turn it to a low heat, simmer for about 60 minutes, and then gently prick it with chopsticks. When the meat feels soft and waxy, use high fire to collect the soup, and the soup will thicken, and then it can be served out of the pot. If time is tight, you can also choose to use a pressure cooker to shorten the ripening time, but it may not be as delicious as slow stew. If you want to decorate the braised pork that has been placed on the plate, you can also sprinkle a little chives, which will look better.