1. Heat the pan and pour a little peanut oil
2. Stir-fry with ginger and ginger after 60% heat
3. Add an appropriate amount of rock sugar, smash it, and fry the sugar color quickly
4. Add pork belly and stir fry quickly
5. Stir-fry until oily, browned on all sides, and evenly coated with sugar
6. Pour in some old vinegar and stir fry
7. Pour in the braised sauce and stir fry evenly
8. Add the chestnut and stir fry
9. Add the right amount of salt and stir fry evenly
10. Add water that has doubled the ingredients, cover the pot and bring to a boil over high heat. Turn to low heat and simmer slowly
11. Finally, the fire is ready to collect the juice and put it on the plate
