Rinse the pork belly and soak it in cold water. Soak a large spoon of cooking wine and soak for 15 minutes.
Boil a pot of boiling water. After the water boils, remove the pork belly from the cold water and put it into boiling water. The pork belly is discolored and the blood in the meat is forced out.
Let the pork belly cool, cut into pieces and use the kitchen paper to dry the water as much as possible. If the pork belly is fatter, you can heat the oil in a pan, pour the pork belly and stir fry, and stir-fry the excess oil to make the meat out. If the meat itself is thinner, you don't have to fry.
Pour the oil into the wok, add a little rock sugar, about 8, 9 pieces, and turn into a light brown syrup. Pour the pork belly and stir fry. Before this step, it is best to use the kitchen paper to blot the water of the pork belly, otherwise it will splash!
Pour in soy sauce, soy sauce and cooking wine seasoning, stir fry evenly and add water. The amount of water should not be meat. After the fire has boiled the water, add the onion, ginger, garlic and anise. Cover the lid and simmer for 10 minutes, then turn to low heat and continue to stew.
After about 35 to 40 minutes of stewing, add the chopped tofu skin (cut into strips about 2 cm), add a proper amount of salt and mix well. Cook for 8 to 10 minutes on medium heat and simmer the juice. After the pan, sprinkle with a little parsley.