1. Main ingredients: pork belly
2. Seasoning: rice wine, cinnamon, red yeast rice, star anise, bay leaves, rock sugar, green onion and ginger
3. Put the red yeast rice in the seasoning bag for later use
4. Put the pork belly in cold water and boil it on high fire, then skim the froth, and burn the pork belly.
5. Cook until it is broken, take it out, and wipe off the water
6. Place the pork belly on the chopping board and cut every 1.5 cm with a knife. Then perpendicular to the knife mark, and cut every 1.5 cm, the depth of the cut should go deep into the first layer of lean meat
7. Put green onion ginger, red yeast rice buns, star anise rock sugar, bay leaf cinnamon and other seasonings in the casserole
8. Put the cut pork belly skin up into the pot, add the broth of the boiled pork and Huadiao wine
9. Add a teaspoon of dark soy sauce
10. Add table salt
11. Cover the lid and bring to a boil, then change to a low heat and simmer
12. Simmer on low heat for about 1.5 hours until the meat is crispy. Pick up spices such as bay leaf and star anise and cinnamon.
13. Change to medium heat to slightly thicken the soup
14. Take it out and put it on the plate, and blanch a few small rapeseeds around the side to decorate
Tips:Don't rush to make this dish, just simmer it slowly.
