braised pork

Overview

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Wash the pork belly, put it in a cooking pot, cook until it can be easily pierced with chopsticks, and cut into pieces.
Heat the wok, add pork belly and stir-fry briefly.
Serve the pork belly when it is slightly charred on the surface.
Leave the base oil in the wok (or leave it out), add the crushed rock sugar, and bring to a boil over low heat.
Boil rock sugar until light brown, add pork belly and stir-fry evenly.
Add star anise, chopped green onions, dried chili segments, soy sauce, and water, mix well, bring to a boil over high heat, then reduce to low heat and simmer.
When the juice is almost dry, taste it and add appropriate amount of salt and chicken essence.
After the juice is collected, pour it into a bowl and sprinkle with chopped green onion.
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