1. Cut the pork belly into mahjong-sized pieces, slice ginger, cut green onions, and set aside
2. Put the meat in the boiling water pot and blanch it out
3. Heat the pan, add the meat, low heat, and fry until the meat becomes oily and slightly golden
4. Add green onion, ginger, star anise, cinnamon and stir fry
5. Add dark soy sauce, light soy sauce, cooking wine, salt, fermented bean curd sauce and stir-fry
6. Add in hot water, without meat, bring to a boil
7. Turn to a small heat and cover the pot, simmer for 1 hour
8. Add rock sugar, turn to high heat to collect juice
