The first step is to dismember the pork belly and cut it into large pieces, so that it looks good and delicious when fried.
Step 2, put oil in the hot pot (put more oil to prevent the meat from sticking to the pot, as Anlg said), stir-fry the pork belly in the pot, add two spoonfuls of yellow wine after the meat is dehydrated (this is based on the amount of meat), and then continue to stir-fry;
Step 3: After the oil is almost fried, add water to the pot until the water does not touch the meat (at this time, add water to boil the lard in the meat). At this time, add ginger, garlic, star anise and pepper, cover the pot and simmer on low heat. Stir-fry for about five minutes. I think it is to make the meat evenly heated!
Note: Never add salt at this time, because adding salt at this time will make the meat difficult to boil, and all spices will not easily enter the meat! Do remember!
Step 4: When the water is nearly half boiled and white meat can be easily inserted with chopsticks, soy sauce and salt can be added, depending on the amount of meat.
Step 5: finally, stir fry a little, add a little sugar to freshen up, and you can start the pot. Our family usually cooks meat for three or four days at a time and puts it in a bowl, so that it is not easy to turn over when the meat is reheated.