Seasoning: ginger, salt, chicken powder, sugar, low-alcohol liquor, soy sauce, soy sauce, oyster sauce, sour plum sauce and raw flour.
Practice: Crush about five slices of ginger, half a spoonful of salt, one spoonful of chicken powder, one spoonful of sugar, two spoonfuls of low-alcohol liquor, one spoonful of soy sauce, two spoonfuls of soy sauce, three spoonfuls of raw flour and half a bottle of sour plum soup, and mix well.
Cook pork belly with clear water, poke it on the skin with a toothpick, take it out and let it cool for a while, then pour water, boil it until it is dry, pour out the oil after it is dry, fry it until golden brown, take it out and let it cool for a while, then cut it into pieces (without soaking it in cold water), then put it together with the above ingredients, rub it hard to make it tasty, and prepare a side dish: dried kohlrabi.
Because I am not at home, I can't find the map, because the method of detaining meat is different from that in most parts of Guangxi.