First, cut the pork belly into four squares with the same size, and put it in cold water until the water boils, as shown in the figure below.
Second, skim the floating foam until the soup is clear, turn off the fire, and remove the pork belly pieces for later use, as shown below.
3. Wash the prepared shallots, slice the ginger and put it at the bottom of the pressure cooker, as shown in the figure below.
Fourth, then put the blanched pork belly skin face down on the onion ginger, as shown in the figure below.
5. Add carved wine and appropriate amount of water. After eating meat, add some soy sauce, soy sauce and rock sugar, bring to a boil with high fire, and turn off the fire for 25 minutes.
6. Open the lid, continue to simmer the meat, and pour in the gravy until the gravy is thick. Turn off the fire, take out the meat, put the skin in a deep bowl, and pour in the remaining soup.
7. Cover the plate or foil, and put it in the pressure cooker to continue steaming, as shown below.
Eight, after the fire is steamed, steam for 30 minutes on medium heat, turn off the fire and take it out, sprinkle with chopped green onion, so that the braised pork is finished.