1. Clean the mutton belly, cut into small pieces; clean the pears, cut each one into 4 large chunks and remove the cores;

2. Heat the pan, add ginger slices and stir-fry for a few seconds (stir quickly as there is no oil, otherwise it will easily stick to the pan);

3. Once all the meat turns color and emits a fragrance, turn off the heat and transfer everything into the slow cooker;

4. Add rice wine, dark soy sauce, and boiling water. Bring to a boil over medium-high heat,andthen reduce to low heat and braise for about 10 minutes. Add pear chunks, and continue braising until they are soft and tender (about 45 minutes or more), add salt and simmer for a short while.