1. Prepare the main materials and auxiliary materials
2. The pork belly is over water, the purpose is to boil the blood in the meat. Put the pork belly in the wok, put the water over the pork belly, boil the water for about five minutes, turn off the heat.
3. Wash the pork belly in warm water, cut into two-centimeter squares, cut green onion into sections, and slice ginger. Soak the wide powder in hot water to soften it.
4. Put an appropriate amount of bottom oil in the wok, heat the oil and saute the scallion and ginger aniseed, then add the pork belly and stir-fry until the skin of the pork belly is slightly browned.
5. Add cooking wine, a small amount of soy sauce, and stir fry.
6. After stir-frying evenly, put in hot water, not over the pork belly, use a little more water to avoid drying out. Because the stewing time is longer, no water can be added in the middle. After the water is boiled, simmer for about 1 hour on low heat until the meat is soft and rotten. If using a pressure cooker, simmer for 20 minutes after pressing the valve.
7. Add wide noodles and continue to simmer over medium heat until the wide noodles simmer.
8. The fire is dried up, and the pot is ready
9. Let's eat
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