1. Prepare materials
2. Rinse the pork belly with water and cut into pieces, scallions into sections, ginger slices, and bamboo shoots into pieces for later use
3. Put a little oil in the pot, add the pork belly and stir until slightly yellow
4. Add green onion, ginger slices, cinnamon star anise, pour in 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of crushed rock sugar, stir fry until the rock sugar melts and the meat is red in sauce
5. Add in warm water without meat, bring to a boil on high heat, and simmer on low heat
6. About 40-50 minutes, when the meat is 70-80% rotten, add bamboo shoots and season with a little salt
7. Stew the bamboo shoots until delicious, reduce the soup to thick and turn off the heat
8. Just serve
Tips:1. The stew water is hot water, add it at one time, no soup in the middle!
2. If you don't like the color too dark, you can reduce the dark soy.
3. Control the time of stewing. I use an enamel pot, so the meat is more likely to become rotten. What taste you like, adjust the time by yourself.
