800 grams of pork belly, 60 grams of mussels, 30 grams of ginger slices, 3 chives, and Chinese cabbage 10.

Seasoning:

1. 1 bottle of chicken rice, 6 grams of crystal sugar, and a little raw powder water.

2. Bowl juice for steaming meat: salt 1g, sugar 3g, light soy sauce 5g, carved wine 5g, white pepper 1g, light soy sauce 2g.

Exercise:

1. Add appropriate amount of warm water to mussels and soak for about 20 minutes until soft.

2. The pot is on fire, and appropriate amount of water is added;

3. Put ginger slices and shallots in the pot;

4. Put the pork belly into the pot;

5. Add 50 grams of cooking wine;

6. After boiling, cover and turn to low heat for about 20 minutes.

7. Open the lid and stick many small holes in the skin with a bamboo stick;

8. Take out the pork belly, drain the water and let it cool slightly;

9. Re-ignite the pot and add a proper amount of clear oil;

10. The cooled pork belly is wrapped with a layer of chicken rice and soy sauce;

1 1. When the oil temperature is 70% hot, put the pork belly skin dipped in soy sauce up, pour the hot oil on the skin with a spoon, and fry the skin until it is red;

12. Put the fried pork belly back into the broth for soaking;

13. Take out the streaky pork after natural cooling;

14. Change pork belly into 5 mm thick slices;

15. Put the pork belly slices into the bowl neatly;

16. Rinse the softened mussels with clean water;

17. Put the washed mussels on the pork belly;

18. Then put some rock sugar on it;

19. Mix the bowl juice evenly, divide it into two parts and put it in a small bowl;

20. Pour the bowl of juice on the pork belly;

2 1. Pork belly is steamed in a steamer for 2 hours;

22. After two hours, take out the steamed pork belly;

23. Buckle the pork belly into the bowl and secrete soup for later use;

24. Pour the secreted broth into the pot when the pot is on fire;

25. Hook a little thin clams and collect thick soup;

26. Pour the soup on the steamed pork;

27. Surround the braised pork with boiled cabbage.