1. Wash fresh pork belly and set aside.
2. Put pork belly in cold water, add aniseed, peppercorns, dried chili, bay leaves, ginger slices, chives, salt, cooking wine and bring to a boil.
3. After boiling, skim the froth, change to medium heat and cook for about 20 minutes, and remove the water.
4. Cut the cooked pork belly into even slices.
5. Heat the wok with oil, add pork belly, and stir-fry slowly over medium heat.
6. Add dried chili, sliced ginger, green onion, and garlic slices and stir fry together.
7. Add bean paste, Laoganma fermented soy sauce, the flavor is very fresh.
8. Slowly stir up the red oil and fragrance.
9. Add in Hangjiao and stir-fry.
10. Add garlic moss and stir fry.
11. Stir-fry the garlic moss for about a minute.
12. Add the onion slices and continue to fry the carrot slices.
13. Add MSG and sugar while frying. Stir fry evenly.
14. Put it out of the pot and serve it on the plate.
Tips:When cooking the pork belly, do not have too much salt, it will be too salty when it is fried later. \nWhen stir-frying the pork, the fire shouldn't be too big, it is easy to get oily. \nSoybean paste, fermented black bean paste, there is salt in the flavor very fresh, so when you stir fry, basically you don't need to add salt.
