1. Wash and cut pork belly with skin.
2. Boil in a pot of cold water to remove the blood foam, remove it and rinse it to control the water. Be sure to rinse off the blood foam, otherwise there will be a fishy smell.
3. Pepper, cloves, and fennel seeds are wrapped in gauze.
4. Scallion, ginger, garlic, star anise, cinnamon, bay leaves, nutmeg, rock sugar, prepare.
5. Heat a little oil in the pot, put the rock sugar in the low heat and fry.
6. The syrup turns dark brown and the water-controlled pork belly is stir-fried evenly. Put all the seasonings in and stir-fry together, and cook the cooking wine.
7. Braised soy sauce toning.
8. Fry until the meat is colored, transfer to a casserole and add a few pieces of rock sugar and fermented bean curd juice. There is no casserole and a direct wok can be used.
9. Add enough hot water.
10. Add the right amount of salt and the amount of water is less than the meat in the pot.
11. Put the lid on and turn to a low heat for about an hour.
12. When the meat is cooked, open the lid and collect the juice.
