1. Wash potatoes and pork belly and cut into pieces, blanch the meat in boiling water to remove any blood foam, remove and control the moisture.
2. Put it in the wok and stir-fry until the color changes. Add white sugar and stir-fry continuously.
3. Stir-fry until the surface is slightly yellow.
4. Add ginger slices and bean paste and stir fry for a fragrant flavor.
5. Cook in the cooking wine and fry until the sauce coats the surface of the meat.
6. Add the aniseed, pour in boiling water, and bring to a boil.
7. Add shiitake mushrooms and fungus, cover the pot and simmer over medium-low heat.
8. When the meat and potatoes are soft and waxy, add a little salt according to your taste.
9. Sprinkle in the green garlic, stir well, and out of the pot~.
