First, choose pork belly with skin to make pork belly, which is fat and thin. If you want to choose this kind of meat, you'd better be close to the front legs. If you don't like eating too greasy, choose hind legs. You must wear leather. The name of cooked pork shows that this dish is not made at once, so it must be cooked again. When should I do it again?
When you are in cook the meat, put cold water into a pot, boil it slowly, skim off the floating foam on the water surface, and then add pepper, star anise, soy sauce, cooking wine and a little vinegar. Cooking takes about an hour and a half. After all, meat is big, and it takes time to cook it thoroughly. But the meat you choose is not necessarily big. You can also try to cook it with chopsticks.
Take out the meat and fry it again. It is best to cool it before cutting, because if it is hot, the meat may be loose and easy to break after cutting with a knife. If it is cold, it is easier to cut into pieces.
Cut the meat into pieces about the thickness of a coin, then add the cold oil in the hot pot to Pixian bean paste and stir-fry until fragrant. When the fire is raging, immediately add the sliced meat and stir fry, and add the pepper, pepper and essential garlic sprouts. After the garlic sprouts are cut off, you can eat them.