Steps

1. Put the pork belly in a basin

2. Pour in sea salt and wash it twice.

3. Then Pour in the flour and knead it with your hands until all the mucus on the surface is washed away

4. Then remove all the white oil film inside

5. Blanch it in cold water, pick it up and wash it Net

6. Prepare the ginger slices and tie the shallots into knots

7. Place a basin at the bottom of the pot and put the belly in (it will not stick to the bottom)

8. Pour water into the pot, pick a pot about the same size as the pig's belly and stuff it into the belly. Also stuff the ginger slices and green onion knots

9. Turn up the heat and add the cooking wine

10. Cover and bring to a boil, then reduce heat and simmer for an hour

11. Open it and poke it in easily with chopsticks, then cover it again.

12. Wait until cool and slice into slices

13. Serve with your favorite sauce

Tips

1 You can choose your own sauce. We usually use fresh soy sauce and sesame oil. I made my own sesame spicy soy sauce and fresh soy sauce, which is great for dipping. 2. Be patient when cleaning and wash all the mucus on the surface of the pork belly. 3. Pork belly tends to stick to the bottom when cooked. Place a pot underneath to prevent it from sticking to the bottom. Pork belly tends to float on top after being cooked. Putting a basin inside will avoid this phenomenon. 4. The cooked pork belly will taste best when it is completely cooled before picking it up, and it can also prevent the pork belly from turning black