Braised Pork Belly with Fried Tofu Puffs

Clean the pork belly and cut it into pieces; rinse the fried tofu puffs under water; slice the ginger; cut the green onion into sections.

Place pork belly in a pot with cold water, blanch, remove, and drain. (Use low heat, cooking wine, ginger slices, and star anise).

Add an appropriate amount of oil to a cast iron pot. Once the oil is hot, sauté the green onion and ginger.

Once the green onion and ginger release their fragrance, add the pork belly and a dash of cooking wine, then stir-fry.

Add dark soy sauce and stir-fry.

Add an appropriate amount of hot water, ensuring it covers the pork belly. Add yellow rock sugar, 1 tablespoon of light soy sauce, and 1 tablespoon of doubanjiang. Bring to a boil, then reduce the heat to simmer for 20 minutes.

Add the fried tofu puffs.

Stir well, bring to a boil, taste, and adjust the seasoning as needed. Once the flavor is perfect, simmer for another 20-25 minutes, then turn the heat up to thicken the sauce. (Stir occasionally during this step).

Finally, sprinkle with chopped green onion, and it's ready to serve!