1. Cut the pork belly into pieces, not too small. Blanch the meat. Remove and rinse with cold water.
2. In a separate pot, put a small bowl of water and sugar (usually rock sugar, I put sugar). After the soup has melted, add soy sauce and sprinkle a little salt to enlarge the bowl of water.
3. Put the meat in, pour the right amount of cooking wine, put a few slices of ginger, cover the pot, turn to a high heat to boil and then turn to low heat to simmer...
4. Simmer for two hours, adding water once in the middle...
5. Add scallions to the soup.
6. The soup must be moderate, not too much and not too little.
Tips:When blanching, make sure to boil the meat with cold water, and then rinse with cold water. The sugar is generally old rock candy, I personally like white granulated sugar or red granulated sugar. Stirring the meat without oil can make the meat very tender and tender, and the oil in the meat will also come out after a long time, and will not be fat.
