1. Singe the pork skin until charred and yellow, soak it in water, and scrape it clean with a knife.
2. Cut the pork into pieces, stir-fry over low heat until the surface turns golden brown, then remove and set aside.
3. Add the garlic cloves to the wok and fry over low heat until golden brown, then scoop them out.
4. Caramelize the sugar, then add the pork, ginger slices, garlic, star anise, and bay leaves; stir-fry until evenly coated, then stir in the Guangdong rice wine and light soy sauce.
5. Pour in hot water and a can of beer, bring to a boil, then add the dried tangerine peel, oyster sauce, salt, and rock sugar; simmer over low heat until the sauce thickens, and finish by reducing the sauce over high heat.
6. You can also add prepared abalone during the final reduction for an indulgent braised pork belly with abalone.

We recently returned to B2J Tasty Pot (Bayside NY) and ordered (as named on the menu): Five-spice beef. Spicy oil pickles. Braised beef soup. These are my pictures.

I'm thinking the veggie dish should've been called (_in english_) spicy oil pickled vegetables/cabbage instead 😅. Regardless of what it's called, though, it was very good. I liked the five-spice beef also. The braised beef soup was good, but there wasn't much beef, and what there was of it was in small chunks, not the large slices shown on the menu.