1. Clean the pork belly and cut the fat into thumb-sized slices.
2. Prepare, ginger slices, star anise, cinnamon, chili
3. From the cold pan, pour the fat into the fat and stir fry evenly, and fry for about two minutes until the fat becomes translucent
4. Then pour in the cut lean meat and stir-fry quickly to avoid sticking to the pan. Fry for about three minutes until it is broken and the meat is loose.
5. Add the sliced ginger, star anise, cinnamon, and chili, and stir-fry quickly evenly
6. Add half a spoon of braised soy sauce, quickly stir and fry until the meat is evenly colored
7. Then add half a spoon of light soy sauce, the ratio of light soy sauce to braised soy sauce is 1:1, stir quickly evenly
8. Add a spoonful of salt and 13 incense, quickly stir and stir evenly
9. Finally add a tablespoon of balsamic vinegar and stir quickly evenly
10. Change to medium and low heat, pour a spoonful of boiling water along the side of the pot, simmer for five minutes without stirring
11. Finally, stir-fry evenly, pick out the aniseed, serve after serving
Tips:Finally, be sure to simmer slowly with boiling water, do not stir, stir and stir evenly after 5 minutes
