Ingredients:
Pork belly300g,Tomato sauce3 tablespoons,Sugar 2 ounces,Broccoli2 heads, cornstarch and water as needed, about 3 boxes of ice cubesSteps:

1. Clean the pork belly and cut it into pieces about 3cm in size. Marinate with soy sauce, sugar, salt, oil, pepper powder, alcohol, ginger, etc., for about an hour.
2. Wash and soak broccoli twice in water, blanch in boiling water (add a bit of salt), keep warm. Coat the marinated pork belly with cornstarch to cover it with a layer of cornstarch.3. Heat oil in a wok, deep-fry the pork belly until slightly golden, remove from heat and re-immerse all pieces for about 1 minute before removing and placing on a plate.4. Clean the wok again, add a small amount of oil, stir-fry tomato sauce and 1 ounce sugar until melted, then add 3 tablespoons water. Cook until the sauce is thick enough, then place the fried pork belly inside to absorb the sauce immediately.5. Clean the wok one more time, add a little oil, fry 1 ounce sugar until fully melted and colored (stir continuously), then quickly place the guruli meat into the wok to evenly coat with syrup before removing it and placing it on ice for about 2 minutes before serving.TIP:Make sure the wok is clean each time you use it, or it may leave black marks that are not aesthetically pleasing. It's better to use two layers of ice, with a layer of paper between them, to ensure the guruli meat stays cold and appealing.Wait for about 60 minutes after marinating the meat appropriately.

2 Wash and soak broccoli twice in water, blanch it in boiling water (with some salt) until cooked, then set aside. Coat the marinated pork belly with cornstarch to coat it evenly.

3 Heat oil in a wok, fry the pork belly until it just turns color, remove from heat, and fry all of it again for about 1 minute before draining.

4 Clean the wok, add a small amount of oil, mix ketchup and one ounce of sugar until melted, then add three tablespoons of water. When the sauce thickens enough, place the fried pork belly in to coat.Cantonese-style Stewed Pork with Tangerine Sauce(After frying, the dish should immediately absorb the sauce)

5 Clean the wok again, add a small amount of oil, and cook one ounce of sugar until it melts and changes color (stir continuously), then quickly place the pork belly in to coat evenly. Remove from heat and let it sit on ice for a few minutes before serving.

Tips
Always clean the wok between uses to avoid black residue, which can affect appearance. Use two layers of ice with a paper barrier between them for better cooling.