Wash the pork belly and cut it into square pieces for use; Cut the scallions into large pieces, slice ginger, peel garlic and set aside.
Wrap the large ingredients, pepper and cinnamon peel with gauze and seal them for use.
Make a little oil in the pan. Add white sugar into the cool oil and stir fry it slowly with a shovel.
When the sugar in the pot turns crimson, cook the soy sauce and add the cut pork.
Keep frying the pork until the sugar is evenly wrapped and slightly oily.
Lower the left and right warm water until just above the meat.
Add cooking wine, spice bag and heat it.
Turn the lid down and simmer until the pork is cooked.
Season with salt and a little sugar, and then continue to stew until the pork is soft and tasty.
Pick up the spice bag, and use the fire to make the soup red and thick, then eat it out of the pot.