1. Cut the pork belly into small pieces, put it in the pot, blanch water, pour in the cooking wine and cook to remove the blood and rinse with water
2. Heat the pan with cold oil and sauté the aniseed and the aniseed ingredients are written in the ingredients above.
3. Pour the blanched pork belly and stir-fry until the surface is a little golden and absorbs the aroma of the aniseed.
4. Take another pot with a little oil and rock sugar and fry it over low heat to get the color of sugar
5. Pour in the pork belly that has just been fried, quickly stir fry and coat with sugar
6. Pour the dark soy sauce into a bowl of hot water and change it to a low heat and simmer slowly
7. Put some rock sugar and salt to taste before collecting the juice. There is no need to say the amount of seasoning. You can put it according to your favorite taste. The fun of cooking is also to control the salty and sweetness of the dishes.
8. Served with a bowl of steaming white rice. Stir-fried pork belly is refreshing and fragrant but not greasy. It is really an artifact for rice.
