1. Cut the pork belly into pieces, boil it in hot water, remove the blood foam, and remove it for later use.
2. Prepare the seasoning, and put the seasonings such as pepper, star anise, bay leaf, cinnamon and so on in a small non-woven stew bag.
3. Add oil to the pot and sauté the onion, ginger and garlic.
4. Add the meat and stir fry.
5. Put in the seasoning bag, then add white sugar, salt and cooking wine.
6. Add the light soy sauce and dark soy sauce, add water, and just keep the meat off. The round piece in the middle is the stock I made the other day.
7. Bring the marinade to a boil on high heat for 10 minutes, then turn to a low-fire simmer, and simmer for 1 hour.
8. Let the stewed pork pieces cool, slice them, and place them on a plate.
9. Shred the green onions, put them on the sliced stewed pork, and top with sesame oil. I also put some vinegar. If you don’t like it, you can just put sesame oil on it.
Tips:Try this dish for the Spring Festival!
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