1. Blanch the pork belly for about five minutes
2. Prepare green onion, ginger, garlic, one star anise, 2-3 not too spicy dried chilies (you don't need dried chilies), and blanched pork belly cut into pieces
3. Stir-fry the pork belly to get the oil out of the oil. If the meat is not too fat, stir-fry slightly.
4. Add green onion, ginger, garlic, star anise, dried chili and continue to fry for a fragrance
5. Add one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, half a teaspoon of vinegar, 30 grams of rock sugar, water over the meat, open the lid and boil for 5 minutes to remove the peculiar smell.
6. Add a teaspoon of salt and collect the juice on high heat
7. carry out
Tips:The time to stir-fry the meat is determined by the fat or lean of the meat. The meat that is too lean will not produce much oil, it is easy to dry, so it only needs to stir for one minute if the meat is not very oily.
Finally, salt is easy to rot
The color will be brighter with rock sugar, I weighed 30-40 grams, and the taste is slightly sweet
