Step 1: Prepare other cooking accessories.

Step 2: Wash the pork belly and cut it into pieces according to the size you like.

Step 3: Put the chopped pork belly into the cold water in the pot, add the ginger slices and pour a proper amount of cooking wine. After the fire boils, blanch it and skim off the floating foam. Take it out, drain it and put it on a plate for later use.

Step 4, put the drained pork belly into a pot without water and oil, and stir-fry it with low fire.

Step 5, stir-fry the pork belly with low fire until the surface is golden and a lot of oil appears at the bottom of the pot, then serve the pork belly, and don't pour the oil out of the pot.

Step 6, continue to simmer, use the lard fried in step 5, add a proper amount of rock sugar after the oil is heated, and stir with a shovel until the caramel color is obvious.

Step 7, then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization.

Step 8, add shallots, star anise, fragrant leaves and dried red peppers, and stir-fry until fragrant.

Step 9: Pour in a proper amount of soy sauce and soy sauce to color, stir-fry until each pork belly is evenly colored.

Step 10: Add appropriate amount of water until the pork belly is completely submerged, cover the pot and simmer.

Step 1 1, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 spoonful of salt, and start collecting juice on high fire.

Step 12: Don't take all the soup away, just leave a little, and add half a spoonful of monosodium glutamate to refresh it before cooking.