1, one piece of pork belly with skin (about 500g), dried bamboo shoots 100g, several mushrooms, ginger 1 slice, onion 1 root, pepper 1 teaspoon, 3 dried peppers, and cooking oil 1 piece.

2. Practice: Soak the dried bamboo shoots with clear water 1 day in advance, and the soaked dried bamboo shoots are completely stretched and softened; Wash the dried bamboo shoots and cut them into small pieces. Wash pork belly and cut into pieces; Put it in a pot with cold water, boil it, take out the pork belly, rinse it with clear water to remove floating foam, and drain the water.

3. Wash ginger and cut it into silk; Wash the onion and cut it into diced onions. Heat the oil in the pan, add pepper, dried pepper, shredded ginger and mushrooms and stir-fry until fragrant.

4. Stir-fry the star anise and pork belly in the pot until the pork belly is oily and turns golden yellow. Stir-fry wine, sugar and soy sauce to the highest color; Add dried bamboo shoots and appropriate amount of water; After the fire boils, pour into the casserole, simmer for about 1.5 hours, sprinkle with onion beads, and serve with juice.