1. Wash the pork belly, cut into pieces, and drain
2. Soak the dried puffer fish and cut into small pieces with a knife
3. Add peanut oil to the wok after a little heat, and continue to heat to eight minutes hot
4. Pour the pork belly into the frying pan, add the sliced ginger and stir fry until the color changes
5. Sprinkle cooking wine
6. Join soy sauce
7. Add a large bowl of water and cover on medium heat
8. When the water in the pot is half-boiled, add the dried fish cubes and add a little salt and rock sugar
9. Continue to burn, burn, burn...until the juice is collected, put on a plate and serve
Tips:It is best to add water in place at one time. If you feel that the meat is not crispy and the water is not enough, you must add the boiled dried fish.
