1. Prepare soy sauce, dark soy sauce, sugar, white wine, and salt.
2. Scallion, sliced ginger, aniseed, bay leaves, set aside.
3. Wash the pork belly with clean water and put it in cold water. After the water is boiled, remove the foam from the meat.
4. Put 1200 ml of water in the pot, add the seasoning after the water is boiled.
5. Boil the blanched pork belly for 5-8 minutes.
6. Remove and set aside.
7. Put an appropriate amount of vegetable oil in the pot and stir-fry the pork belly on medium-low heat until slightly yellow.
8. Then stir-fry the remaining green onion, ginger slices and meat together to create a fragrant flavor.
9. Put the required seasonings into the pot one by one, and finally put the white wine into the stir-fry evenly.
10. Cover the pot and simmer for 10-15 minutes on medium heat and then on low heat.
11. When the soup is dried up, the smell of 130ML golden sauce-flavored wine with a strong aroma comes out. Life has a ruler, drinking has a degree, and Tao is a youth, just right.
Tips:1. When choosing pork belly, choose fat and lean meat.
2. During the simmering process, it is not advisable to put liquor first, and then put all the seasonings into it.
3. Don't lift the lid of the pot within 5 minutes after adding the liquor to prevent the wine fragrance from losing.
