Ingredients: pork belly, pickled sauerkraut, ginger, Shaxiang, star anise, cinnamon, bay leaves, soy sauce, rice wine.

Steps:

Step 1. Make one piece of pork belly about 10 cm long and 10 cm wide (can be made into two portions).

Step 2: Add 3 liters of water, 4 star anise petals (one flower has 8 petals), equal volumes of kaempferol, half a thumb's worth of ginger, flatten, and two bay leaves, and boil.

Step 3. When the water boils, add the meat and cook for about 20 minutes.

Step 4. 1. Cool down until you can touch it without burning your hands. 2. While it is still warm, evenly coat it with rice wine (cooking wine, red wine, rice wine is also acceptable) to add aroma and remove the greasy taste, which is also helpful. The color is yellow with reddish color when fried. A spoonful of rice wine is about 5cm in diameter. 3. After about a minute, evenly coat the surrounding surface with soy sauce to add color and flavor when frying. About a spoonful with a diameter of 5 cm. 4. Color and marinate for about 10 minutes.

Step 5: Use an appropriate amount of oil (about two liters of oil), cover about two-thirds of the meat, and the oil temperature is 70% hot and slightly smoking.

Step 6. Add the marinated meat. The pork skin noodles can be fried for about two to three minutes. You should turn them over every half minute to avoid the skin becoming burnt (if there is fried or braised pork) The hook claws hold and push the meat, which will fry it more evenly for novices).

Step 7: Fry the remaining sides for about a minute or two until the skin is golden and crispy.

Step 8. Add the fried meat to the soup in which the meat was cooked before and cook for about 10 minutes. After cooking, the skin will become softer and easier to cut. (After cooking, you can add vegetables to the soup and it will become a dish. A rich and fresh soup with a refreshing taste).

Step 9. Let it cool slightly. You can press it with your hands and cut from the bottom of the meat (cut from the lean meat to the skin).

Step 10. Cut slices about three to four millimeters thick. (Choose a 12 cm diameter open button bowl commonly used for country banquets) Place 10-12 pieces in the middle, one on each side. (Nowadays, most banquets are for 10 people, and 12 to 16 slices are more suitable.) Place the skin on the bowl, and pour in the marinated meat juice.

Step 11. Pickle the dried sauerkraut (no need to soak it, use the one that is dried and dehydrated and then pickled with salt). The pickled aroma will be stronger.

Step 12: Cut the sauerkraut into two to three to four millimeter pieces, about the amount of a 10 cm diameter rice bowl (can be made into two servings after processing).

Step 13. Take half a thumb-sized amount of ginger and equal volume of garlic, crush and chop into small pieces.

Step 14, sprinkle one-third of the amount on the meat (about one-third of the size of your thumb).

Step 15. Heat the pan and add 20 to 30 ml of lard.

Step 16. Add the remaining ginger and garlic granules, 5 peppercorns, two or three star anise cloves, equal volumes of kaempferol, equal volumes of cinnamon, and one bay leaf, and stir-fry for 10 seconds.

Step 17. Add sauerkraut, half a spoon of soy sauce with a diameter of 5 cm, and a third of a spoon of rice wine, and stir-fry for half a minute.

Step 18, add about 700ml of water.

Step 19: Cook for 10-20 minutes, until a small amount of water remains (about 50 to 100 ml).

Step 20. Spread the cooked sauerkraut and soup evenly on the meat (half a spoon to a spoon for a 10 cm diameter spoon).

Step 21: Boil 3 liters of water in the pot, add the pork belly, cover and steam.

Step 22: Steam for about 2 hours and take out.

Step 23. Cover with a plate of appropriate size.

Step 24, reverse.

Step 25, remove the buckle bowl.