The taste is mellow and the flavor is long. It removes the fishy smell and enhances the aroma. It is especially suitable for stewing.

Ingredients: pork belly, star anise, cinnamon, bay leaves, ginger, rock sugar

Seasoning: Chubang cooking rice wine, Chubang colored dark soy sauce

practice:

1. Wash the pork belly and cut into cubes. Pour a little oil into a hot pan and sauté the star anise, cinnamon, bay leaves and ginger slices until fragrant;

2. Add the pork belly and stir-fry until the oil is released, pour an appropriate amount of Chubang cooking rice wine along the edge of the pot to remove the fishy smell and relieve greasiness, add an appropriate amount of rock sugar and Chubang coloring dark soy sauce, then pour an appropriate amount of water to cover the meat pieces, cover and simmer;

3. After the water boils, skim off the foam, turn to low heat and simmer for 2 hours, and finally reduce the juice to high heat.