1. Soak pork belly and dried bamboo shoots in advance
2. Wash pork belly and cut into 3 cm square pieces
3. Dried bamboo shoots cut into pieces
4. Put cold water in a pot, add pork belly, sliced ginger, and green onion cooking wine to boil over high heat, remove the froth and cook for three or two minutes.
5. Stew: green onion, ginger slices, angelica root, star anise, cinnamon rock sugar, bay leaves, cumin, red yeast rice (red yeast rice and cumin are put in the bag)
6. Put a little oil in the pot, add the blanched pork belly and fry for a while to remove the moisture, add the seasonings such as spring onion, ginger, star anise, cinnamon, rock sugar, dark soy sauce, etc.
7. Stir-fry until the pork belly is colored, add the dried bamboo shoots
8. Stir fry until the pork belly and dried bamboo shoots are evenly colored
9. Add the hot water of the last ingredients and bring it to a boil, then turn to a low heat.
10. About 60 minutes, the pork belly is soft and rotten, add salt
11. Collect the juice over medium heat.
12. The broth is almost completely thick.
Tips:Dried bamboo shoots need to be soaked in advance.
