Traditional Braised Pork

Put pork belly and slices of ginger into cold water.

After bringing it to a boil with added white wine, remove the scum, add Sichuan peppercorns to remove the fishy smell, cover and cook for 15 minutes, then take it out and cut it into pieces.

Heat oil in a pan, add the pork belly, stir-fry to release the excess fat, and then remove it.

Leave some oil in the pot and add white sugar. Wait until the sugar turns into a light caramel color, then return the pork belly to the pot and stir-fry until colored. Add star anise and cinnamon to stir-fry until fragrant, pour in soy sauce and cooking wine, mix well, then add boiling water, cover with a lid, and cook for 90 minutes.

Remove the spices, and stir-fry over medium heat until they coat the spoon.