1. After washing the pork belly, cut into small cubes and add 10 grams of cooking wine, appropriate amount of green onion, and 2 slices of ginger (cut ginger slices crosswise). Add cold water and boil until the water boils for two to three minutes, then remove the meat for use. Note: Remove the ginger and green onion together for later use.
2. Drain the pork belly and set aside. After brushing the pot, turn on the heat, add a little salad oil or peanut oil.
3. After the oil is hot, put the pork belly and stir fry a few times, put the prepared shallots, ginger slices, fennel, and bay leaves into the pan and continue to stir fry a few times, pour in the cooking wine and soy sauce, add the white sugar, and stir evenly. Add water, and it's ok.
4. After the big fire is boiled, turn to low heat and burn slowly.
5. After forty minutes, insert the meat with chopsticks and you can easily pass it through. Add in the right amount of salt to change the fire to close the sauce and turn off the fire. After the pan is served, you can enjoy it.
Tips:The sweetness and saltiness can be mastered according to personal preference; if the color is light, soy sauce can be adjusted appropriately.
