1. Soak the jalousie knot with water.
2. Wash pork belly and cut into small cubes.
3. Cut green onions, ginger, peppers, and star anise, and set aside.
4. Heat oil in a pot, sauté the chives, ginger, star anise, and chili.
5. Pour in the meat and fry until white.
6. Add cooking wine, rock sugar, light soy sauce, dark soy sauce, red fermented bean curd juice, stir well, color, red fermented bean curd juice can make the flesh red and bright.
7. Pour in enough water, 10 cm below the meat, sprinkle in five-spice powder, and bring to a boil.
8. Turn to low heat and simmer for 30 minutes, the aroma is overflowing.
9. Add the soaked louver knots, cover the pot, and simmer for another 30 minutes.
10. Open the lid and taste the saltiness. If it is not salty enough, add a little more salt. I don't need to add salt for this amount. The fermented bean curd juice itself is very salty.
11. Boil the water on high heat and collect the juice until thick.
12. Let's eat!
