Ingredients: pork belly 250g, Sichuan winter vegetable100g, pickled pepper 25g, vegetable oil 25g, soy sauce 25g, salt 2g, Sichuan lobster sauce 8g, ginger 8g and garlic 8g.

Operation:

(1) Blanch the pork with white water, take it out, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and dice the winter vegetables, soak the pepper in Kamikiri, and slice the ginger and onion.

(2) Heat the frying spoon and add a little oil. When the oil is about to boil, put down the skin, fry until brown, let it cool, and cut the meat into 7 cm long pieces.

(3) Arrange the meat in fish scales, put it on the bottom of the bowl with the skin down, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours. Sometimes the food will be turned over on the plate.