1.pork bellyshould be cut into square pieces the size of mahjong tiles, do not cut too small as it may shrink and become fragile.After cutting, immerse in cold water to cover.This can remove blood from the fine capillaries.in the meat, adding wine facilitates the absorption by the meat fibers and removes its fishy taste.Do not over-soak the meat as it will lose its freshness; soak for about 15 minutes.2. Heat a wok with oil, add 2 large spoons of rock sugar and fry over low heat until it turns color and bubbles.

Quickly add the meat, stir-fry continuously to drain out the oil, making the meat less greasy when cooked.

3. Prepare hotstock(or water if no stock is available). Use one packet of whole spices (clove, cinnamon bark, star anise, etc.; I used a ready-made braising spice pack).star anise, cinnamon bark, fennel leaf, etc.).braisingpot, transfer the meat from the wok to the pot. Bring it to a boil over high heat.clay potAdd one big spoon of old soy sauce and a big spoon of cooking wine. Cover with a lid and simmer for about an hour until the meat is seven-tenths cooked. I added the potatoes when the meat was about seven-tenths done, approximately 20-30 minutes before serving.Use a bamboo skewer to test if the meat is tender; it should easily pierce through the meat.Finally add salt and other seasonings, reducing the soup until it thickens.(For reference, 500 grams of fish can make two servings. It's best to prepare and eat immediately.)