1.
Put an appropriate amount of water in the pot, add the pork belly, add ginger and green onions, boil over high heat, and cook until the pork belly is cut off.
2. Don't pour out the boiled meat soup, filter it out and pour it into a bowl, add red yeast rice powder, light soy sauce, salt and cooking wine and stir well for later use.
3. Take out the pork belly and let it cool for a while, then use a knife to cut small squares of even size on the meat.
4. Take a casserole, put the cut ginger slices, spread the ginger slices all over the bottom of the pot, this is mainly to prevent sticking.
5. Put the cut pork belly skin down into the pot, pour in the adjusted sauce, add the shallots and rock sugar, boil on high heat and turn to low heat to simmer for about 1 hour.
6. After simmering in a pot, take the meat out and put it in a small bowl, with the skin facing down, scoop into the stewed meat soup, steam it on the pot, turn to low heat and steam for 25 minutes after the high heat is boiled.
