1. The bracken is soaked in advance. Put an appropriate amount of water, cinnamon, star anise, bay leaves, and ginger in the pot, put in the pork belly, boil over high heat, and remove the blood foam. Turn to medium heat and cook until the chopsticks can easily penetrate the pork belly and remove the water.
2. Put an appropriate amount of vegetable oil in the pot, heat it to 8 minutes, fry the pork belly with the skin side down until golden brown (cover the pot, the oil will splash very badly), take it out and let cool.
3. Spread the soy sauce evenly on the pork belly, cut into thin slices, put the skin down in a small pot.
4. Leave the bottom oil in the pot, saute the onion, ginger, garlic and chili (I don’t eat chili very much, so I didn’t put it)
5. Pour the bracken and stir fry evenly. Add appropriate amount of oil, light soy sauce, dark soy sauce, sugar, chicken essence, salt, add a spoonful of broth, and bring to a boil. Put the bracken on top of the pork belly, and pour the soup evenly on the bracken.
6. Put the small pot in a steamer and steam for 1 hour on high heat, take out the soup, and pour it into a plate.
