1. Put an appropriate amount of water in the pot, add chopped green onion, ginger slices and cooking wine, cook the pork belly with skin for 20 minutes, remove from the pot and let cool;

2. Crush fermented bean curd and add Mix cooking wine and water into juice and set aside. Cut the pork belly into thin slices, spread the sauce evenly, and place the meat skin side down in a bowl;

3. After all the meat slices are in the bowl, pour the remaining sauce and sprinkle with chopped green onion, ginger, Sichuan peppercorns and star anise . Steam in a steamer for 1 hour, take out of the pot, place a plate on a bowl, flip over quickly, and place the meat slices on the plate.