1. Cut the pork belly into mahjong pieces in a pot under cold water, add the green onion, ginger slices, and cooking wine to a boil.
2. Skim off the scum after the water boils.
3. The five pork that has skimmed the foam is removed and the moisture is controlled.
4. Soak the dried beans in advance, and cut the dried beans into four or five cm long sections.
5. Put a little base oil in the pan, add the blanched pork belly and fry for a while, add green onion, ginger, cinnamon, star anise, bay leaves and rock sugar.
6. Fry the seasoning aroma, melt the rock sugar and lighten the pork belly, add the braised soy sauce and stir evenly.
7. Add the chopped dried beans and stir fry.
8. Stir-fry dried beans and steam
9. Pour into a saucepan and heat water to level the dried beans and pork belly.
10. After the high fire is boiling, change to a low fire for about 40 minutes.
11. Bake the pork belly soft and waxy, collect the juice on a high heat, and basically collect all the soup.
