Soak the tea tree mushrooms and wash them for later use.
Wash the pork belly, put the whole piece in the pot, add water, ginger, and cook a small amount of cooking wine for about 3 minutes. (Boiled after cooking, and easier to cut)
The boiled pork belly is cut into small pieces. Put the ginger in the oil pan, star anise, stir-fry the dried chili, put the pork belly, slowly fry the oil in the fat meat, and remove the meat to spare after the oil.
Keep the oil in the pot and heat it. Under the sugar (according to the taste of the individual, the taste of the individual is sweet), stir fry until golden brown, put the pork belly and stir-fry for a while, 2:1 plus soy sauce, a small amount of salt and cooking wine, stir fry for a while. After adding water, there is not a little more meat. After boiling the water, put the tea tree mushrooms into a small fire and cook until the soup is dried.
The soup is more affected by the sale, so the soup must be thicker, so that the meat is more colored and tastes better.