1. Wash the pork belly, blanch it in a pot under cold water for 3 minutes, remove the foam and add water, cooking wine, ginger, and peppercorns and cook for 20 minutes.
2. Let the pork belly cool slightly and cut into slices.
3. Put the meat slices into the pot and boil some of the fat on a low heat.
4. Add sugar, cooking wine, light soy sauce, dark soy sauce and stir fry for 5 minutes to color.
5. Add water to boil, season with salt, and collect the juice on high heat when the water is about to boil dry.
6. The color is ruddy, fat but not greasy, thin but not woody, with moist taste, salty and sweet.
Tips:The sugar color is pre-fried.
