1. Prepare the materials;
2. Slice ginger; cut dried chili into small sections; cut green onions into sections; wash star anise;
3. Cut the pork belly into cubes;
4. Blanch the pork belly in boiling water for 2 minutes;
5. Put the pork belly into the pot and stir fry;
6. Add sliced ginger, spring onion, star anise, red pepper, add some salt and fry until the oil comes out, it’s best to get out of the pan before zooming;
7. Coloring: add a spoonful of sugar to the pot, stir fry until dark brown;
8. Pour the pork belly when bubbling;
9. Use rice wine instead of water, add a little rock sugar to make it brighter and more attractive, simmer on low heat for 40 minutes;
10. Re-heat the juice again;
11. Wash the rapeseed;
12. Blanch the rapeseed and put it on a plate, then put the braised pork on it.
