1. Wash the pork belly and cut it into 3 cm cubes. Use kitchen paper to pinch off the excess water; soak the dried cuttlefish slightly, cut it, and wash the mud; green onions, ginger, cinnamon, star anise, and bay leaves. Set aside
2. In a cold pan with cold oil, add white sugar and stir-fry on low heat until the sugar turns yellow and melt; add green onion and ginger and stir fry for aroma; add pork belly, stir-fry on medium heat until the surface is slightly yellow; stir-fry baby cuttlefish
3. Add cinnamon and star anise fragrant leaves; pour into cooking wine to reveal the aroma; add soy sauce and stir fry evenly
4. Add about 1.5 liters of cold water, boil over high heat to remove the foam, cover and turn to medium-low heat and simmer for 60 minutes
5. Collect the juice on high heat, pour it into the head and make it fresh when it receives about 80%, continue to heat until the soup is thick and red
Tips:1. After cutting the pork belly, pinch it with kitchen paper to remove the moisture, otherwise it will explode;
2. Don't be anxious to fry the sugar, stir fry with a spatula over low heat to avoid sticking the pot;
3. The dried cuttlefish is salty, so no salt is added. If it is pure braised pork, it needs to be seasoned with salt.
