1. Cut the green onion, ginger and garlic, prepare the pepper, star anise, bay leaves, cinnamon, and cloves according to the amount, and put them into the stew bun with non-woven fabric.
2. Cut the pork belly into pieces.
3. Get blood foam out of boiling water, remove the controlled dry water and set aside.
4. Put oil in the pot, add white sugar, fry the color and bubbling, then pour the meat into it.
5. Pour the meat into the sugar color and stir quickly to make the meat evenly colored.
6. Add cooking wine, green onion, ginger, garlic, salt, and light soy sauce, and stir fry.
7. Add clean water, no meat.
8. Stew it for about 45 minutes. My family likes to have a bad taste. I simmer it for a long time. After the stew is cooked and the chicken essence is added, it will be out of the pot.
