1. Wash pork belly and cut into pieces (even in size), cut green onion into sections, and slice ginger.
2. Put a little rice wine, 3 or 4 slices of ginger in a pot under cold water, boil for 2 minutes and remove.
3. Remove the boiled meat, wash it with warm water, and drain it for later use.
4. After a little oil is heated, change to low fire, put in an appropriate amount of rock sugar (according to the degree of sweetness), and constantly pour oil and beat to the rock sugar to speed up the melting of the rock sugar. Until the rock sugar becomes dark brown syrup.
5. Add the meat, stir fry until it is colored, add the shallots and ginger slices, and continue to fry until the meat becomes brown.
6. Stir fry until it becomes this color, put the water over the meat, cover the pot and bring it to a boil.
7. Put the boiled meat in a casserole and simmer for about 1 hour on low heat until the water turns into a thick paste.
8. Before turning off the heat and serving, taste the saltiness. Add a little salt according to the taste.
Tips:Don't be anxious when boiling the sugar, pay attention to the heat, use medium heat or low heat to boil slowly, until the sugar turns into a dark and fragrant syrup! The heat is too big and it is easy to have a bitter taste!
