Ingredients: 500g pork belly.

Cinnamomum cassia 1 root

3 pieces of fragrant leaves and 3 pieces of star anise.

5 slices of ginger, onion 1 segment.

Seasoning: 2 tablespoons soy sauce (30ml).

Salt 1 teaspoon (5g)

6 rock sugar

working methods

1) Pork belly is cut into 2cm pieces, onion is cut into small pieces, and ginger is peeled and sliced. Put cinnamon, star anise and fragrant leaves into a stew bag.

2) Heat the pan with low fire, pour pork belly without oil, and fry for 2 minutes with slow fire until the fat part begins to oil and turn yellow slightly, then turn over and continue to fry with low fire.

3) Fry pork belly until both sides become Yellowstone, add soy sauce and stir well.

4) When pork belly turns black and red, add onion, ginger and rock sugar, and pour boiling water until it doesn't reach the surface of the material.

5) Put it in a saucepan, boil the soup on medium heat, then cover the lid, simmer for 40 minutes on low heat, and finally add salt, adjust it to high heat, and dry the soup.