1. Prepare 400 grams of three-point fat, seven-point lean pork belly, and wash.
2. Cut the pork belly into 5 cm cubes.
3. Add a little cooking wine and blanch the pork belly to the pot to remove fishy.
4. Let out and let cool.
5. Put a short stand in the casserole, and spread a layer of ginger on the stand (the purpose is to prevent the meat from sticking to the bottom of the pan).
6. Pork belly, skin down, put it in the pot, add rock sugar, dark soy sauce, light soy sauce, a little salt, and pour about 150 ml of rice wine, preferably without the meat.
7. Bring to a boil first, then turn to low heat (the smallest kind), cover and simmer for 1 hour.
8. Put the skin on top, pour in 150 ml of rice wine, and simmer for another hour.
9. If you like to eat yuba, put the soaked yuba together and simmer for 30 minutes.
10. carry out.
