1. Soak the dried bamboo shoots for more than 5 hours in advance (change the water several times during the period) and wash
2. Soak the dried bamboo shoots into slices, cut the pork belly into pieces; cut dried chili into sections, cut ginger into small pieces, and peel the garlic
3. Put a little vegetable oil in the hot pot, add the pork belly and fry until the color changes and the oil comes out
4. Add cooking wine and stir well
5. Add light soy sauce, dark soy sauce, stir and color
6. Add star anise, cinnamon, garlic, ginger, dried chili, rock sugar and salt, and stir well
7. Add dried bamboo shoots and stir-fry well
8. Pour in the right amount of hot water, cover the pot, turn to medium heat after the high heat is boiled
9. Cook for about 30 minutes until the soup in the pot is dry
