How to make stir-fried pork belly

400g of pork belly, a large piece of ginger about 60g, 5 small green onions, one star anise, 6 tablespoons of cooking wine, a handful of flour, 2 tablespoons of rice vinegar, ? tablespoon of white pepper, the right amount of salt, the right amount of sugar, a small spoonful of sesame oil, a small spoonful of cornstarch

Methods

1. Raw pork belly is placed in the pot, mixed with a pinch of salt, a handful of flour and 2 tablespoons of cooking wine, and carefully rubbed both sides of the pork belly.

2. Rinse thoroughly with water, drain and turn out the inside of the pork belly.

3. Trim the white fat from the inside of the pork belly.

4. Put the pork belly in a soup pot, pour in water that doesn't cover the belly, 2 tablespoons of cooking wine, a green onion and a thumb-sized piece of ginger (patted)

5. Bring the pork belly to a boil over high heat, then turn down the heat to low and simmer for an hour or so, until the belly can be inserted easily with chopsticks.

6. Prepare the side dishes while stewing the pork belly, leaving only the white of the scallions, and cut them into slices on the diagonal.

7. Cut half of the remaining ginger into slices, rub half of it into fine ginger, and mix 2 tablespoons of starch with 2 tablespoons of water to make starch water for use.

8. Boil the pork belly and rinse cold water to cool to room temperature, cut into 5-7mm slices against the grain.

9. Start a frying pan, first under the ginger slices fried through.

10. Then the star anise stir fry, when the edge of the ginger slices browned and rolled up under the fine ginger slightly fried.

11. Stir fry the sliced pork belly for a few minutes, add 2 tablespoons of cooking wine, a tablespoon of rice vinegar, salt and sugar.

12. Under the white onion stir fry for a few moments, pour a small bowl of hot water to cook for half a minute to a minute.

13. Under the prepared starch water thickening.

14. Stir in a tablespoon of rice vinegar, a tablespoon of sesame oil and half a tablespoon of white pepper, then turn off the heat and serve.

14.