1. Cut the pork belly with skin into small cubes, add cold water to the pot, boil and cook until froth appears
2. Remove, rinse and drain
3. Put a little base oil in the pan, put the blanched pork belly in the pan and fry until the oil comes out, and fry until the outside is slightly golden
4. Add sliced green onion, ginger, bay leaves and star anise and sauté until fragrant
5. Add braised soy sauce and stir-fry until evenly colored
6. Pour in cola and cooking wine, add salt
7. After the high heat is boiled, turn to low heat, cover, and simmer until soft and waxy (about 50 minutes)
8. Turn to high heat to collect the juice and start the pot
