1. Clean the pork belly, prepare star anise, bay leaves, dried chili and cinnamon
2. Cut green onion into sections, slice ginger, and blanch the washed pork belly
3. After blanching the water, put it in a soup pot, add water, boil over high heat, skim the foam, add green onion, ginger, star anise, cinnamon, dried chili and bay leaves
4. Pour in the old brine, add 2 tablespoons of soy sauce and cooking wine, turn to a simmer and cook for 1 hour, and use chopsticks to pierce it out.
5. Prepare the pork belly, garlic, black bean sprouts and red pepper, and cut the pork belly into shreds
6. Wash the black bean sprouts and red pepper, blanch the water and drain; chop the garlic into a bowl, add 1 tablespoon of light soy sauce, vinegar, chicken essence and white sugar and stir to form a sauce
7. Put the belly shreds, black bean sprouts, and red pepper in a large bowl, pour the sauce and stir evenly.
