Materials to be prepared: pork belly with skin, soy sauce, soy sauce, ginger slices, star anise, dried pepper, fragrant leaves, rock sugar, yellow wine and boiled water.

Step 1: If it is frozen pork belly, it should be thawed in advance. Cut the ginger. Soy sauce and soy sauce are both soy sauce, both of which are colored and seasoned with soy sauce.

Step 2: Wash the streaky pork with skin several times. There is generally no bloodshot. Then control the moisture. You can use kitchen paper towels to absorb water. Then cut it into dices and prepare a pot of boiling water for stew.

Step 3: First, heat the pot and add pork belly instead of oil. Try not to overlap, and every piece of meat is attached to the bottom of the pot. Don't turn it over in a hurry, it won't move at first, and it will stick to the pot. Fry slowly, and turn over when the oil oozes.

Step 4: light a small fire and turn the surface of each piece of meat over with chopsticks until the surface is slightly yellow and the oil is squeezed out. But don't fry for too long, the meat will harden.

Step 5: Add the rock sugar into the fried oil and stir fry with low heat. Generally, when it melts a little, you can pour the meat in and stir fry it. Avoiding frying will be a bit bitter, which is different from the color of sugar we usually fry.

Step 6: When the rock sugar has almost melted, add star anise, ginger slices, dried peppers and fragrant leaves and stir fry. Dried red pepper depends on personal taste, and a little spicy taste can relieve boredom.

Step 7: Pour in the yellow wine. The materials used are general, and yellow wine is not included. The wine was immediately heated, and the smell of wine came to my face. Add soy sauce and soy sauce. Stir all the pieces of meat evenly.

Step 8: pour boiling water, at least don't soak the meat. It must be boiled water, not cold water. Meat will shrink quickly when it comes into contact with cold water and become hard easily. Put it in boiling water, bring it to a boil, turn to low heat and cover the pot for 40 minutes to 1 hour. In the whole process, we should pay attention to the soup. In case the water is not enough and the meat is not crisp, you can add water appropriately or you can add water.

After stewing, taste the salty and meat. If you feel that it is not enough, continue to stew for a while, which is generally enough. Open the lid and turn to the fire to collect the juice. Pay attention to stirring when taking juice. The sauce will thicken with sugar. The more sugar you put, the thicker the soup will be. After the soup is put away, it can be cooked. Be careful not to dry the juice, because after the sauce in the pot really dries, only oil remains, which turns into fried meat and meat into firewood. Therefore, it is necessary to distinguish the sauce and the sauce color in the pot. Don't burn all the sauce, just thicken it properly. Sprinkle some sesame seeds, which is more pleasing to the eye.