The steps for stewing meat with steamed buns are as follows:

Material preparation: 750 grams of pork belly, appropriate amount of star anise, cinnamon, pepper and other spices, 4 to 5 spoons of dark soy sauce, 2 spoons of cooking wine, a small amount of rock sugar 3 to 5 pieces, hot water, 4 to 5 green onions and ginger slices, appropriate amount of salt, and 1 red cube.

1. Cut the pork belly into pieces, wash and put in cold water.

2. Prepare cinnamon, star anise, pepper, bay leaves, tangerine peel and other spices (you can also put them in cloth bags), have green onion and ginger ready; one medium piece or 3 to 5 small pieces of rock sugar.

3. Boil the pork belly and skim off the foam.

4. Remove and drain.

5. Add oil to the hot pot and melt the rock sugar over medium-low heat.

6. Fry rock sugar until caramel color.

7. Add the pork belly and stir-fry over high heat until browned.

8. Add 4 to 5 tablespoons of light soy sauce and stir-fry, add spices, add onions and ginger and stir-fry.

9. Stir fry until the color is even.

10. Add half a pot of hot water, try to add enough at one time, and simmer over high heat until the pot boils.

11. After boiling the pot, add 1 red cube, simmer over high heat for 15 to 20 minutes, then turn to medium to low heat and simmer for 40 to 50 minutes.

12. After stewing for about 1 hour, there will still be a pot of soup at the bottom, which is convenient for pouring the juice into the meat buns, and then it can be served.