Accessories: onion, ginger, star anise and perilla leaf.

Production method:

(1) The hard pork belly is soaked, boiled, flattened and sliced.

(2) pickling with onion, ginger, fennel, perilla leaf and seasoning, and steaming;

(3) Frying for 40-50 minutes. When frying, repeatedly smear the epidermis with balsamic vinegar until it is golden and crispy. Slice and serve with chopped green onion, sweet noodle sauce, lotus leaf clip or pancake.