1. Cut the pork belly into dice as appropriate.
2. Drain the dried yellow sauce with warm water, and mix it with water at a ratio of 1 gram: 20 grams of water (the water should not be too much).
3. Dice green onion, ginger and garlic, prepare star anise, pepper, pepper and bay leaves
4. After squeezing the oil from the bay leaf, pepper and chili, remove it, add the diced meat and stir fry.
5. When the diced meat turns golden brown, put it in the drained yellow sauce, add 6-7 pieces of rock sugar, add the light soy sauce and stir fry (the sauce should be turned frequently) and stir fry until the sauce becomes thick and dark brown. That's it! (It usually takes about 20 minutes to stir-fry the sauce. If you add too much water, stir-fry for a while)
6. Served with shredded cucumber, shredded carrots, bean sprouts, diced celery, a bowl of sweet and delicious, smooth and delicious jajang noodles, you're done!
