The raw materials prepared at the beginning are pork belly, dried bamboo shoots, lotus leaves, rock sugar and onion ginger (Shaoxing families usually like to use dried bamboo shoots to make this dish, which tastes better than pure dried plum, with a little fresh bamboo shoots).

2. Cook pork belly skin down in cold water, add ginger slices and onion knots, and blanch until solidified.

3. Then take it out and smooth the four sides with a knife.

4. Add a proper amount of soy sauce to the pork belly in the bowl, and evenly spread soy sauce on the pork belly (soy sauce is used for coloring in advance, it is best to use Shaoxing's mother-child soy sauce, and the cut scraps can be used to make other dishes). After the pork belly is smeared with soy sauce, take the oil pan, put the skin down in the oil pan and fry until the skin is tight, red and bright.

5. Then take out the drained oil and cool it.

6. Then cut out small pieces of uniform size on the big piece of pork belly, and the bottom can't be cut off.

7. Then heat the pot, add a proper amount of lard, stir-fry half a dried bamboo shoot in an oil pan, add carved wine, mother-child soy sauce, rock sugar, salt, chicken essence, ginger slices and boiled water, then put the cut meat in the pot and stew for 20-30 minutes (if you want to pay attention, put the pork in ice cubes immediately after frying and let it cool.