2. First, wash the pork belly and slice it for later use. Just about the same thickness. Wash lettuce and slice ginger.

3. Pickling: Put the chopped pork belly into a pot, pour in two spoonfuls of light soy sauce, one and a half oil consumption, one spoonful of cooking wine, three spoonfuls of chicken essence, one spoonful of sugar, three to five slices of ginger and half a spoonful of salt. This depends on personal taste, because both light soy sauce and oil consumption are salty, stir well and marinate for more than 30 minutes.

4. Brush a thin layer of oil in the pot, evenly place the marinated pork belly piece by piece, and bake until both sides are golden.