1, when choosing meat, you should choose pork belly with fresh and tender meat, fat and thin, and the meat must be fresh to taste more delicious.

2. Wash the pork belly with clear water, control the moisture on the surface, and then cut it into blocks with uniform size.

3, put water in the pot, in the cold water state, put the cut meat directly into the pot, then add spices such as pepper, fragrant leaves, Amomum tsao-ko, cinnamon, and add a proper amount of green onions and ginger, and then add some soy sauce, sugar and cooking wine. You must not put salt at this time.

4, add water, boil and cook for one hour with medium heat. At this time, you can smell the rich aroma, and the meat in the pot can be cooked to 80%, adding appropriate amount of salt.

After adding salt, cook for 20 minutes. After turning off the fire, let the meat soak in the broth for several hours, and then take it out for use, which will be more delicious.

Big meat means pork. There is a saying that pork is divided into big meat and small meat. The big meat is cooked and served, and then everyone shares it. Small meat is made into small meat rice, and everyone shares it. In places where Hui people live in compact communities, they are afraid to call pork, so they will call pork meat. Because the Ming emperor's surname was Zhu, which was homophonic with "pig", the Ming people were afraid to call the pig a dolphin and the pork a big meat or dolphin meat. It is also said that this custom was brought into the customs after the establishment of the Qing Dynasty, and the Manchu people's words "big meat" and "small meat rice" were also introduced into the customs. At first, it was only used in Manchu families.