1. Sliced ginger
2. Cut shallots into sections
3. Soak the white fungus in the water
4. Add starch and white vinegar to the pork belly, stir and marinate for 20 minutes
5. Put cold water into the pot, boil the water to remove the fishy and bloody foam
6. Cut the pork belly into strips
7. Pour the water into the pork belly and the prepared green onions, ginger, wolfberry, red dates, boil over high heat and change to low heat and marinate for 1 hour
8. Finally, add the white fungus and pepper to a boil
