1. Wash the kelp knots in advance and soak them. Mine is salted and needs to be soaked to remove the salty taste.
2. Cut the pork belly into pieces and blanch for later use. Put a little oil in the wok to heat up, put ten rock sugar and fry the sugar color. The rock sugar melts and turns maroon red. Place the blanched meat.
3. The pieces of meat are evenly coated with sugar and put green onion, ginger, and star anise.
4. Put a small spoon of salt, two spoons of cooking wine along the side of the pot, and one spoon of dark soy sauce.
5. Stir-fry evenly soak the meat in the water.
6. Make a few cuts in the cooked eggs with a knife and put them in the braised pork pot.
7. Cover the pot, bring to a boil on high heat, turn to low heat and simmer for about 30 minutes, to taste the taste, usually you need to put rock sugar candy again, and add the kelp knot when it is sweet enough.
8. Simmer for another 30 minutes, and the kelp should be crispy.
Tips:For lazy people, don't fry the sugar color, just fry the meat directly, add the dark soy sauce, and season with rock sugar.
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