Ingredients: 800g pork belly

Accessories: 3 tablespoons of Chubang braised soy sauce, 1 tablespoon of Chubang soybean paste, 3 tablespoons of light soy sauce, 10 grams of ginger slices, 5 grams of cinnamon, 10 peppercorns, 1 tablespoon of Chubang vintage cooking wine, 2 star anise

Practice:

1. Cut the pork belly into small pieces, put it in a pot with cold water, add Chubang vintage cooking wine, bring to a boil and remove;

2. Heat the wok to 60% heat, add a little vegetable oil, blanch the pork belly and stir-fry to release the water and release the aroma. Add Chubang vintage cooking wine along the side of the pot and stir-fry to create the aroma. Add Chubang braised soy sauce over low heat and stir-fry evenly until the color is released. ;

3. Add a tablespoon of bean paste, stir-fry again until evenly colored, add star anise, cinnamon, peppercorns, bay leaves, and ginger slices and stir-fry until the sauce becomes fragrant;

4. Add boiling water and bring to a boil over high heat (the water must be able to cover all the pork belly, because roasting meat consumes more water);

5. Turn to low heat and simmer for an hour, until it is almost enough to open the lid;

6. Remove the juice from the pan over high heat; stir continuously during the juice collection process to prevent burning;

7. Before serving, you can sprinkle with chive segments to enhance the flavor and aroma and increase appetite, or add an appropriate amount of honey to increase the visual effect. A delicious sauce-roasted pork is ready.