1. Separate the scallions into white scallions, cut the scallions into sections, and mince the scallions; pat the brown sugar into small pieces with a knife
2. Pour a proper amount of boiling water into the pot, add the pork belly and green onion, blanch for 5 minutes, remove it, and wash the pot.
3. Pour the blanched and drained pork belly into a clean pot and fry on low heat (no oil)
4. Fry until the surface of the meat is slightly browned (don't fry too much, because you will continue to fry later), and when some oil oozes, add brown sugar cubes and stir fry evenly over low heat (if you use too much pork belly fat, If there is a lot of oil, in order to avoid greasy, you can fill a part of the oil and use it for cooking)
5. Stir-fry slowly on low heat until the sugar melts. In the meantime, keep stirring. One is to avoid the sugar sticking to the pan, and the other is to make the sugar juice coat the meat.
6. Pour in the right amount of boiling water, the amount of water is less than the meat, add the hawthorn slices, and cook for about 30 minutes
7. After 30 minutes, turn to medium heat (high heat can be used if the action is fast), add light soy sauce, salt, and stir-fry continuously-the final step of "recovering the juice" is very important. You must not go away, but you must continue to stir-fry. So that the soup is wrapped around each piece of meat
8. Sprinkle with chopped green onion at the end
Tips:This step of collecting the juice is very important, you must not go away, you must keep stirring, so that the soup is wrapped on each piece of meat.
