500g pork belly, 5 slices of onion and ginger, 4 dried peppers, 2 star anise, cinnamon 1 slice, fragrant leaves 1 slice, cooking wine 10ml, 5g salt and 45g rock sugar.

working methods

1. Prepare shallots, ginger, star anise, fragrant leaves, cinnamon, fragrant leaves and dried peppers.

2. Wash the pork belly and cut it into large pieces of 3cm*3cm square.

3, pork belly in cold water pot, add appropriate amount of ginger, onion, after the fire to boil, turn to low heat to cook 10 minutes. Rinse with cold water after cooking, and control the water for later use.

4. Pour a little base oil into the pot and heat it. Add onion, ginger, star anise, fragrant leaves, cinnamon, fragrant leaves and dried chilli and stir-fry.

5. control the water and stir-fry the pork belly. Stir-fry some oil with slow fire, and the surface of pork belly is slightly yellowish. Set aside.

6, the next step is to stir-fry the sugar color, put the right amount of water in a small fire, and add rock sugar. Stir constantly with a shovel, slowly melt the rock sugar and make bubbles.

7. Gradually, the rock sugar is in a big bubble, then add an appropriate amount of water (about 30 grams) and continue to stir on low heat. The sugar color gradually turns pale yellow. At this time, the color of sugar turns amber, and this discoloration process is very fast, so be sure to pay attention. Immediately add the pork belly, stir well and coat with sugar.

8, add hot water, no pork belly, open a fire.

9. Pour in yellow rice wine and cover it. After the fire is boiled, turn it to low heat 1 hour to 1 month and a half, and stir evenly in the middle. When there is a small amount of soup left, add salt and turn on the fire to collect the juice.