1. Ingredients: winter melon, dried orange peel (I sund it myself), a piece of ginger, a garlic, and a tomato
2. Soak the pork belly in clean water to remove the blood
3. Soak the pork belly, wash and cut into pieces. (It is recommended to cut thinner on fat areas and thicker on thinner areas, which is convenient for oil refining)
4. Wash the dried orange peels and tear them into small pieces, soak them in boiling water. (Remove excess bitterness)
5. Let the wok sit on the fire and wait for it to burn, then pour the cut pork belly to refine the oil.
6. While refining the oil in the pot, we cut the tomatoes and ginger. Just peel the garlic and wash it.
7. When the meat in the pot is golden, add dark soy sauce, salt, ginger, garlic, soaked orange peel and enough hot water. Cook on high heat for 10 minutes.
8. When the braised pork is boiled, we peel off the winter melon, wash and cut it into small pieces.
9. After 10 minutes, pour the cut winter melon and continue to boil on high heat, then turn off the low heat for stuffiness.
10. When the water in the pot is about to boil dry, we add a little honey (white sugar or rock sugar can also be used), then heat up the juice and put it on the plate.
