1. Cut the pork belly into pieces, blanch in water, add green onion and ginger cooking wine in the water
2. Take out the blood foam and squeeze the water
3. Prepare green onions, bay leaves, aniseed, dried chilies
4. Rinse the kelp buckle and soak in water
5. Heat the oil, add rock sugar and stir fry
6. After the rock sugar has melted, continue to stir-fry until it is red
7. Put the meat off and stir fry, add green onion, bay leaves, aniseed and dried chili
8. Color the meat evenly, add a spoonful of light soy sauce, a spoonful of dark soy sauce and stir-fry evenly, add a small spoon of salt, then pour the meat into the rice cooker
9. There is still a lot of soup in the wok, put it in water and bring it to a boil
10. Put the boiled water into the rice cooker and run a steaming program for 30 minutes
11. After 30 minutes, put in the kelp buckle, pick out the bay leaves and aniseed, and run the steaming program for 1 and a half hours
12. Finished product
Tips:Salt is to reconcile the taste of sugar. It doesn’t need to be too much. If the kelp buckle is salt, you need to soak the salty taste in advance. I don’t like the braised pork with too much spice flavor. Can be omitted
