1. Cut the pork belly into pieces and place in a pot of cold water.
2. Add a little cooking wine and prepare for blanching.
3. Blanch the pork belly and wash it again, drain the water and set aside.
4. Put a little oil in the pan, add pork belly, and fry on low heat.
5. Fry until the meat is slightly yellow, then take it out and set aside.
6. Use the bottom oil in the pot and add sugar.
7. Stir-fry the white sugar over a low heat to get the color.
8. Add pork belly and star anise, and continue to stir fry.
9. Add ginger slices and stir fry.
10. Add a piece of rose fermented bean curd and stir-fry evenly.
11. Add rice wine.
12. Add the very fresh flavor, soy soy sauce and braised soy sauce, stir fry evenly.
13. Add an appropriate amount of boiling water, add bay leaves and shallots.
14. Simmer on low heat for an hour to make the pork belly soft and rotten.
15. Add the spring bamboo shoots that have been blanched in advance, continue to simmer for ten minutes, and finally change to high heat and collect the water.
16. Are you greedy, spring bamboo shoots and braised pork.
17. Let's have dinner.
