1. Cut the pork belly into pieces and wash the rest of the ingredients.
2. Boil the water, add a spoonful of salt, a little chicken essence, add green vegetables, remove after boiling, and immerse in cold water.
3. Soak the pork belly in cold water, put five spoons of cooking wine, boil it, skim off the foam, and rinse with cold water.
4. Put a little oil in the oil and stir-fry the meat until the surface is golden, remove the excess oil.
5. Put a little oil in, and stir-fry the sugar color with rock sugar when the oil is hot.
6. Put pork belly, sliced ginger, star anise, and shallots in the pot and stir-fry until the meat is evenly coated with sugar. Add five spoons of light soy sauce and three spoons of dark soy sauce.
7. Pour in boiling water to cover the meat, simmer on medium heat after high heat. Pick out the shallots and star anise before collecting the juice. Stir fry quickly over high heat to collect the juice. Finally, the greens were served on the bottom plate.
Tips:1. Soaking vegetables in cold water can prevent the leaves from turning yellow;
2. Don't burn the rock candy, just use medium to small heat;
3. Don't chop the shallots, otherwise they will not be able to be picked out;
4. Put some cooking oil when the pork belly is over oil, it won't stick to the pan. The surface can be golden yellow, and the meat will be burnt if it takes too long.
