1. Blanch the whole pork belly in the pan, blanch the froth, let it cool, and cut it into mahjong pieces. Prepare the frying pan without oil, and put the meat pieces in.
2. Fry the excess to ensure that the meat is fat and not greasy.
3. This is oil from frying.
4. Prepare a frying spoon, add three spoons of water
5. Put in the right amount of rock sugar, I put a little too much, it's too sweet and not delicious
6. Put the meat in, add cooking wine and soy sauce and stir fry
7. Prepare the casserole, pour the meat and soup in the pot
8. Prepare green onion, two slices of ginger and bay leaves, one small section of cinnamon, two aniseed
9. Ready to shell the chestnuts
10. Put the accessories together
11. Add half a bowl of water until the meat is just off
12. Cover and wait for the pot to open, put the carrots in the low heat for half an hour, then simmer for half an hour, if the soup is larger, collect the soup on the high heat and get out of the pan.
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