1. Prepare the ingredients according to the main ingredients and ingredients, cut the pork belly into pieces, wash and set aside
2. Sit in cold water in a pot, add pork belly and a little ginger slice, then pour a little cooking wine, heat the pork belly in the sauce to boil to remove the blood and fishy smell, remove and wash for later use. Don’t use ginger slices.
3. Pour a little cooking oil in the pot, pour as little as possible, turn on high heat, add about a tablespoon of white sugar, gently slide the spatula to fry the sugar color, and melt the white sugar to orange-red and bubbling. This is the color of fried sugar. , At this time, the meat is fried in order to have a good coloring effect and taste
4. After the sugar color is fried, immediately add the boiled pork belly, stir-fry on medium-low heat until it is colored, the fat is overflowing, and it is slightly burnt. Fry for about five minutes
5. After the meat is fried, add star anise, cinnamon, dried chili, dried hawthorn, green onion, and ginger slices and stir-fry, pour in a little cooking wine and continue to stir-fry, then add salt, sugar, and vinegar to stir-fry evenly
6. Pour boiling water into the pot, and you can see the meat just after it has passed. Use a spatula to spread the meat evenly.
7. Take a plate suitable for the pot and buckle it upside down in the pot, just cover the meat under the plate, forming a small pot lid with a small high-pressure effect
8. After simmering for about 20 minutes on medium and low heat, open the lid of the plate, turn on the high heat to dry the soup, and then serve, sprinkle with chopped green onion
Tips:The color of the fried sugar is very important. Although a lot of sugar was put in the beginning, it was only used for the color of the sugar and it did not have the sweetness. Therefore, you need to add an appropriate amount of sugar to increase the sweetness when you cook it later. The inverted plate lid forms a high-pressure effect, so that the water vapor forms a microcirculation between the plate and the meat, so that the meat matures quickly, and it is completed in 30 minutes
