1.
First, let the pork belly add some cooking wine to get rid of the fishy meat
2.
Heat oil, add ginger, star anise and bay leaves, stir fragrantly, pour in pork belly and stir fry for about ten minutes.
3.
Add the light soy sauce and dark soy sauce and continue to fry, then add boiling hot water and rock sugar to start cooking. Generally, the amount of light soy sauce and dark soy sauce added is in place, you can taste it if you like sweetness, add more sugar
4.
Cook for about half an hour to forty minutes to see if the amount of water is still too much, then open the lid and cook. At the end, you can taste the salty taste before collecting the juice out of the pot.
Tips:
The pork belly needs to be fried for a while to fry the oil out. Lee Kum Kee’s braised sauce is not bad and can be used with light soy sauce and dark soy sauce; if you cook it a few times, you will know how to increase or decrease the seasoning.
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