2. Wash the pork belly repeatedly with alkaline water or white vinegar for several times, remove the fat oil and fascia remaining on the belly wall, rinse it repeatedly, and wash it again with corn starch until it is washed.
3. Add water to the pot and bring it to a boil. Add the washed pork belly, blanch it and remove it. Take another pot, put water in the pot, add the soaked pork tripe, onion, ginger, pepper, aniseed, coriander, pepper, celery head, fragrant leaves, garlic and cooking wine, bring to a boil, then simmer for about 1 hour, and cook and take out for later use.
4. Change the cooked pork belly into a knife, cut it into strips, dice the onion, pat the ginger and dice it for later use.
5. Put oil into the wok on fire, pour garlic when it is 60% hot, and fry it on low heat. Fry until golden brown, pour the oil and garlic into a bowl, leaving a little garlic oil in the pot.
6. Add diced onion with a little heating, pour in the cut belly strips and stir fry, then add soy sauce, cooking wine, salt, sugar, ginger and chicken essence, stir fry a few times, then pour in the fried garlic, add a little water and simmer for a while.
7. When the juice is collected in the pot, thicken it with water starch, pour in a little garlic oil and take it out of the pot.