1. Wash the fresh top-quality pork belly and set aside.
2. Use a knife to cut the 2 inside or so pieces.
3. Put cold water into the pot, blanch it slightly, and control the water out of the pot for later use.
4. Slice ginger, cut green onion into sections, cut garlic into pieces, and cut dried chili into sections. Set aside with aniseed and peppercorns.
5. Heat the wok to the oily heat, add sugar and fry slowly over medium heat.
6. Stir-fry until the sugar color turns red and bubbling.
7. Quickly add the blanched pork belly along the side of the pot and stir-fry together with spices. Stir-fry while cooking with cooking wine, soy sauce.
8. Stir-fry for a minute, add some hot water, and drown the meat. Add salt and sugar, it tastes very fresh. Change the heat to cover and cook for about 30 minutes.
9. Wait until the soup is bright red and thick. The meat is soft and rotten. Turn off the heat.
10. Put it out of the pot and serve it on the plate.
Tips:The best pork belly must be selected for better results.
When frying sugar, you must grasp the heat well. Otherwise it is easy to get confused.
If you are not in a hurry, you can simmer for a little longer time, the more simmering the better.
Add enough water at once, don't add it while simmering. Affect the taste.
