Accessories: 20 grams of salt; 30 grams of braised soy sauce; Onion1; 3 slices of ginger; 2 cloves of garlic; 1 seasoning package; Sherry red 1.

1. Wash and dry pork belly.

2. Bake the pork belly skin brown on the fire.

3. soak the barbecue in warm water until it becomes soft.

4. After the meat is boiled in the pot, add soy sauce, cooking wine, seasoning, sugar, onion, ginger, salt and other seasonings.

5, medium fire, stew 1 hour, until nine mature. ?

6. Slice the cooked meat and put it face down in a bowl.

7. Wash and dice the pickled Shirley red, and cut the onion, ginger and garlic into sections.

8. Put the snow red into the pot and stir fry until it turns yellow.

9. Put the fried sherry red into the coded meat bowl.

10, put the meat bowl in a steamer and steam for 20 minutes.

1 1. After steaming, buckle the skin on the plate.

12, pour out the soup, add appropriate amount of wet starch to thicken, and make soup.

13, and finally pour the soup on the meat. Eight delicious pieces are ready.