1. Cut the pork belly into pieces
2. Prepare green onion ginger, bay leaves, aniseed, pepper, cumin (the spices are in the seasoning box)
3. Prepare a piece of fermented bean curd and mash
4. Wok up
5. Put the cut pieces of meat directly in without oil and stir until the pork belly comes out of oil.
6. Add a spoonful of brown sugar and stir fry
7. Add cooking wine and stir fry
8. Join the soy sauce and continue to stir fry
9. After adding crushed fermented bean curd
10. Add onion ginger and seasoning box
11. Just add the boiled meat and flatten it
12. After adding a few hawthorn slices
13. Wait until the water is boiling, open the lid and cook for 15 minutes
14. Cover and simmer for 40 minutes
15. When you see that the soup is almost consumed, add salt, and simmer for a while when the soup is almost collected, it can be out of the pot.
Tips:I think the color of adding brown sugar is pretty good, and you must add boiling water, otherwise the meat will become fishy and not tasty, and the way to deal with the skin is to remove the smell of pork. Dry-stirred pork can stir-fry the fat in the pork. Come out, it tastes oily but not greasy
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