Seasoning: soy sauce 25g, cooking wine 10g, pepper 2g, honey 10g, onion 15g, ginger 15g, star anise 3g, pea starch 8g, monosodium glutamate 2g, white sugar 5g and soybean oil 70g.

working methods

1. Scrape off the sludge and fluff from the pork belly, wash it, cut it into big cubes, cook it in a pot until it is seven-cooked, and take it out;

2. Put honey on the skin, put the skin face down into 80% hot oil, fry until it is red, and take it out;

3. Soak Zanthoxylum bungeanum in water, pick out Zanthoxylum bungeanum and keep its moisture;

4. Change the fried pork belly into large pieces with a length of 9 cm and a thickness of 0.2 cm, put them in a bowl with the skin facing down, add soy sauce, cooking wine, pepper water, onion, ginger, broth 250 g, aniseed and sugar, and steam them in a drawer;

5. Take out the steamed meat, remove the seasoning residue, pour the soup into the frying spoon, and buckle the meat in the plate;

6. Boil the spoon with high fire, thicken it with 15g wet starch (8g starch with water), add monosodium glutamate, pour in Ming oil, and pour it on the plate to buckle the meat.