1. Cut the pork belly with the skin into pieces, blanch it in water, and remove the foam (you can ask the butcher to cut into pieces)
2. Cut appropriate amount of green onion into sections, slice ginger, cut garlic into cubes
3. Put a small amount of oil in the pot, low heat, put rock sugar, stir the oil clockwise with a spatula, until the rock sugar melts and turns dark red
4. Pour the blanched meat into the pan and stir fry so that each piece of meat is evenly colored
5. Add the prepared green onion, ginger, garlic, sauté, and add some dark soy sauce (according to the color of the sugar, if the sugar color is very dark, you don’t need to add the dark soy sauce)
6. Add clean water without any ingredients, add an appropriate amount of salt (if you like the taste of cinnamon, geraniol, etc., you can add it at this time)
7. Simmer for an hour
8. When the soup is almost simmered, collect the juice on high heat
9. Out of the pot
Tips:Don’t add too much oil when frying the sugar color, as the pork belly can simmer a part of the oil. If there is dried hawthorn, you can add it during the stewing process to make the pork easier to stew softly.
