It is relatively simple to follow the steps below

1. Wash the pork belly, drain the water, and cut into 2cm square pieces

2. Put in a A small spoonful of cooking wine, a little Sichuan pepper powder, a little pepper, about 2 grams of salt and taste for about 30 minutes

3. Slice the ginger and cut the green onion into handfuls

4. Add oil to the wok About 20ml

5. When it is 40-50% hot, add the pork belly

6. Turn down the heat to medium and stir-fry until the pork belly is slightly oily and golden brown. Scoop up

7. Put about 10cm of oil in the wok and heat it to 3-4% hot

8. Add rock sugar and turn down the heat

9. After frying until caramel color appears

10. Add Sichuan peppercorns, dried chili peppers, ginger slices and green onions and stir-fry until fragrant

11. Add stir-fried pork belly

12. Stir-fry until the pork belly is evenly coated with sugar color

13. Turn up the heat, add 1 large bowl of water, bring to a boil, add in one tablespoon of glutinous rice, one tablespoon of light soy sauce, and A large spoonful of fermented bean curd juice, a small spoonful of oil and star anise

14. Cook over medium-low heat until the juice is thick and the juice is basically dry (about 20-30 minutes)

15. Put the meat in a bowl, and pile the vinegar and a little thick soup on top of the meat

16. Put it in the pressure cooker, cover it with a plate, turn off the heat after steaming, and steam for about 30 minutes until it is done. on the plate