1. Cut pork belly into suitable size, blanch water, and skim the foam
2. The appropriate amount of soy sauce and old soy sauce cooking wine is made into sauce. The soy sauce adjusts the umami taste, the old soy sauce is colored, the cooking wine removes the smell of pork oil, the appropriate amount of pepper, aniseed, cinnamon, ginger slices, pour into the sauce and set aside
3. Heat oil in the wok, add some sugar after 60% of the heat, add a little more if you like sweetness, and fry the sugar
4. Pour the pork and stir fry the sauce to make it evenly colored
5. Pour in appropriate amount of water, without pork, turn to a small pot after the high heat boils, simmer for about 2 hours, and the juice is ready for high heat
6. Let's eat
