Ingredients:Pork belly2 pounds,Bean curd sheetsa small handful,Chinese cabbage300 grams, 1 Chinese onion,Gingera small piece, garlic 2 cloves, star anise 1 piece, bay leaf 2 pieces,Cloves of pepper2 pieces, cinnamon 1 piece, cooking wine 4 tablespoons (60ml),Soy sauce4 tablespoons (60ml), dark soy sauce 3 tablespoons (45ml), sugar 1 teaspoon (5 grams), salt 1 teaspoon (5 grams)

Steps:

1. Soak the bean curd sheets in warm water and keep them ready.

2. Cut the pork belly into 3 cm square pieces.Slice the Chinese onion, peel and slice the ginger, slice the garlic, keep ready.

3. Put the pork in boiling hot water for 2 minutes, then remove and drain.

4. Pour oil into a pot, heat it to 70% hot, add the sliced onions, ginger, and garlic, stir-fry until fragrant, then add the pork and stir-fry for another half minute before adding the star anise, bay leaf, cloves of pepper, and cinnamon. Continue stir-frying for 2 minutes.

5. Add soy sauce and dark soy sauce, then pour in some water to cover the meat surface, add a largeboilit until it comes to a boil, then switch to low heat, cover and cook for 40 minutes.

6. Add the soaked bean curd sheets and cabbage, season with sugar and salt, stir well, continue cooking on low heat for 10 minutes before switching to high heat for another 2 minutes, then it is ready.