1. Wash the meat, put it in cold water and boil, blanch the froth, remove the meat and place it in a clean pot, add sliced ginger, spring onion, pepper, aniseed, cinnamon, and pepper powder
2. In a clean pot, add the meat and shallots, sliced ginger, pepper, aniseed, cinnamon, white pepper and pepper powder, add boiled water and over the meat, boil over high heat, reduce the heat to simmer for 40 minutes, let cool
3. Use two large bowls of boiling water to turn rock sugar into rock sugar water, prepare ginger slices, pepper aniseed cinnamon five-spice powder, white pepper powder and other ingredients
4. Put the rock sugar water, ingredients, braised soy sauce, light soy sauce, oil consumption, cooking wine, fermented bean curd juice all into the pot to make the stew base
5. Cut the pork belly into suitable dice strips
6. Put the meat in the stew base and marinate for an hour
7. Bring to a medium heat and simmer for 20 minutes
8. Slowly simmer for about an hour and a half, until the soup is thick and the braised pork is soft and ready to be served
9. Be sure to simmer slowly, and stir a few times in the middle
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