1. Cut the pork belly into pieces and tie them in a crisscross pattern with zongye strips. Cut the green onion into small pieces and the ginger into slices.
2. Take a pot and add appropriate amount of water, add sliced ginger, green onion and chopped pork belly to blanch water. After boiling, remove the froth, then remove the pork belly and drain and set aside.
3. Put the rapeseed oil in a cold pan, add the old rock sugar, slowly stir fry on a low heat, until all the rock sugar melts, turn off the heat. (In this process, keep stirring, when the sugar liquid emerges bubbles, pour a little hot water along the side of the pot, stir evenly, and pour it into a small bowl for later use)
4. In a separate pot, heat the pot with oil. When it is 50% hot, add the ginger and green onions and stir fry, then add the star anise, cinnamon, and bay leaves to stir fry for a fragrance, then add the pork belly and stir fry.
5. Pour in an appropriate amount of white wine, rock sugar and salt, stir fry, and add an appropriate amount of water to boil.
6. After boiling, pour in the previously fried sugar-colored, dark soy sauce and stir-fry. Turn to low heat and simmer until the pork belly is soft and rotten.
7. When the soup in the pot is quick to dry, put it out of the pot and sprinkle with chopped green onion. The delicious braised pork is done!
Tips:In the process of frying the sugar color, keep pushing and stirring to avoid sticking the pan. When the sugar liquid has bubbles, remember to pour hot water along the side of the pan. Do not heat water in the pan casually to prevent the sugar juice from splashing on your face. On and on.
