1. Prepare materials.
2. Cut the pork belly into pieces, put it in a pot of cold water, add a spoonful of cooking wine to remove fishy, skimming foam.
3. Put the blanched pork belly into the pot and stir up the excess oil over medium-low heat.
4. Stir out the excess oil.
5. Put an appropriate amount of rock sugar in the wok and melt on low heat.
6. Pour in the sautéed pork belly, stir fry for color.
7. Pour in an appropriate amount of water, almost flush with the pork belly, add bay leaves and star anise, add an appropriate amount of braised soy sauce, turn to a low heat and simmer for 40 minutes.
8. It's almost time to open the lid to observe the coloring, stir fry and season with salt to collect the sauce out of the pot.
Tips:Stirring out the excess oil can reduce the greasiness of the braised pork. You can also try to choose lean pork belly.
