1. Cut 200 pork belly into small pieces, slice 50g bacon, 1 spring bamboo shoot and half carrot into hob pieces.
2. Spread the pork belly and bacon on the bottom of the pot, add 1 bunch of shallot knots, 3 slices of ginger, 2 pieces of white onion, pour in 45ml of cooking wine, and then pour in water to cover the ingredients
3. Bring to a boil over high heat, skim off the foam, cover and simmer for 15-25 minutes until the soup turns white
4. Open the lid, add bamboo shoots, turn to medium heat, cover and simmer for 5-8 minutes
5. Open the lid, add the carrot cubes, boil again, add 50g of fennel knot and cook, sprinkle a little salt and white pepper before cooking, mix well and season, turn off the heat
6. Serve out and serve
