1. Prepare a strip of pork belly with skin, about half a catty.
2. Cut into pieces of meat with skin, do not cut off the meat.
3. Prepare 50 grams of rock sugar.
4. Heat oil on a small fire to melt the ice syrup.
5. Simmer it over low heat, pour it into a bowl and set aside.
6. Put the boiled sugar aside first.
7. Start another pot, add a little oil, and put the meat in the pot.
8. Fry back and forth until both sides are browned and yellow.
9. Flip twice.
10. Turn off the heat and bring out the fried meat for later use.
11. Leave the bottom oil in the pot, sauté the green onion and ginger, saute, add the cooking wine chicken essence, salt, aniseed, and water, boil over high heat and simmer on low heat.
12. Put it out of the pot and sprinkle with chopped green onion, which is edible.
