1. Wash pork belly, onion, ginger and cabbage with clear water, peel pork belly, chop onion and ginger, put ginger in a bowl alone, soak in a little water for later use, chop cabbage, put it in a basin, sprinkle a little salt, pour water into a small bowl for later use after the cabbage oozes water, and drain the cabbage and put it in a plate for later use.

2. It is very important to put the right seasoning when putting the seasoning. You can put a little salt and mix well first, then add soy sauce, salt, sesame oil and pepper powder and mix well.

3. In order to make the meat paste sticky, Jiang Shui can be added, which will make the meat paste sticky after stirring. If you still feel that the viscosity is not enough, you can put the prepared big chinese cabbage juice in it and stir it evenly.

4. After the above, you can put the chopped green onion and oil in it, and it feels very fragrant after stirring.

Extended data:

Pork belly (also known as rib meat and three-layer meat) is located in the abdomen of pigs. There is a lot of fat tissue in the belly of a pig, including muscle tissue, which is fat and thin, so it is called "pork belly". This part of lean meat is also the most tender and juicy.

Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Braised Pork, Plum Braised Pork, south milk Braised Pork, Dongpo Pork, Braised Pork Rice, Guazai Pork, Steamed Pork and so on. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time.