2. Accessories: sour cabbage150g.

3. Seasoning: 3g of salt, 5g of shallot10g, 5g of ginger, 0g of soy sauce15g, 0g of vinegar10g, 20g of bean paste, 20g of sweet noodle sauce, 0g of rice wine15g and 2g of chicken essence.

4. Wash shallots and ginger and cut them into sections and slices;

5. Put the pork belly with skin into the pot, blanch it and fish it into the plate;

6. Apply soy sauce and sweet noodle sauce on the endothelium and marinate it with rice wine;

7, sit in a pan and pour oil. When the oil temperature is 70% hot, fry the pork belly with skin down, remove it and cool it, cut it into pieces, and put it in a vessel for later use;

8. Re-ignite the pan and drain the oil. After the oil is hot, add ginger slices, onion segments, bean paste, hydrochloric acid vegetables, rice wine, refined salt, chicken essence and soy sauce and stir well;

9. Pour it into a container with pork belly, steam it in a steamer for 50 minutes, and then take it out and buckle it in a plate.