Ingredients: Pork belly with skin, dried plum (called pickles in Sichuan) and green pepper.

Ingredients: soy sauce, oil, onion, ginger, garlic, cooking wine, star anise and dried pepper. Pepper, sugar, starch, Chinese cabbage

Exercise:

1. First, put the washed pork belly in a cold water pot and cook it until it is 70% or 80% mature. Scrape the oil off the skin with a knife, apply soy sauce while it is hot, cook the wine and let it dry for a while.

2. Pour the oil in a hot pot. When it is eight minutes hot, put the pork belly in the oil and fry it. Remember to fry the skin face down until the skin bubbles, and then remove the oil.

3. Leave a little oil in the wok, add ginger, garlic, onion, star anise, dried pepper and pepper and stir-fry until it tastes delicious. Pour in cooking wine (you can add more), soy sauce, sugar and water, and stir-fry pork belly on low heat 15 minutes. At this time, you can see that the bubbles on the skin become very big and beautiful. Then collect the thick soup, remove the seasoning residue from the soup with a colander and pour it into a bowl.

4. Add a little more oil to the pot. When the oil is hot, stir-fry the dried plums (pickles) and chopped green peppers in a pot for later use.

5. Slice the cooled pork belly and stack it neatly on the bottom of the bowl, then spread the fried dried vegetables (pickles) on the meat, pour the cook the meat soup into the bowl for steaming meat, put it in a cage and steam it for half an hour, and steam it on low heat 1 hour. After the meat is crisp, take it out, pour out the excess soup, buckle it on a plate, and then blanch the cabbage with boiling water.