Practice steps:
Step 1: scald the pork belly with hot water, rinse it with clear water, add pepper, knead it evenly, and marinate it for half an hour to remove the odor.
Step 2: Put the pork belly in a bowl, add the onion and ginger slices, steam in a cage for 45 minutes, take it out, and absorb the water with a paper towel.
Step 3: punch holes in the skin with a needle or toothpick, evenly punch holes in the skin, dry the spilled water and grease, and coat with a layer of honey.
Step four, pour cooking oil into the pot. When the oil temperature is 50% hot, add the processed pork belly, fry it until the skin is fluffy, take it out and put it in ice water to cool it, then take it out and drain it.
Step 5, pour cooking oil into the pot, add onion and ginger slices, stir-fry until fragrant, add star anise, fennel and cinnamon, and continue to stir-fry until fragrant.
Step 6: Add the processed pork belly, pour in 1.5L of boiling water, add light soy sauce, crystal sugar, light soy sauce, fresh fragrant juice and chicken essence, and simmer for one hour after boiling over high fire.
Step 7, turn off the fire, soak for eight hours, take it out, change the knife, cut it into 5×3×0.3 cm pieces, put it on a plate, and pour the soup on it.