Stewed Braised pork belly in Clay Pot

Wash and cut the pork belly into pieces for later use.

2. Scallion ginger, cinnamon, star anise, and grass fruit for later use.

3. Add water to the pot, add pork belly, wine, Sichuan peppercorns, scallions and ginger to remove fishy smell, and blanch.

4. Blanch the pork belly and remove it, rinse thoroughly and set aside for later use.

5. Add oil to the pan and stir fry rock sugar until it turns sugar colored. Then, add minced meat and stir fry briefly. Add scallions and ginger to continue stir frying, and add dark soy sauce to enhance the color.

6. Add red wine to enhance the aroma, then add boiling water and transfer to a clay pot.

7. Drizzle a little soy sauce and add a little salt to boil.

8. Cover and simmer over low heat.

9. Pork belly is 89% ripe and seasoned with salt.

10. Open the lid and collect the juice.

11. Sprinkle sesame seeds into the pot and enjoy.

12. A must-have for family banquets! Simple and delicious!