Ingredients: 400g pork belly, Sichuan salted kohlrabi 1 serving or dried plum, soy sauce 1 tablespoon, cooking wine 1 teaspoon, white sugar 1 spoon, appropriate amount of Jiang Mo, soy sauce 1 tablespoon, one star anise and pepper. Boil pork belly in cold water 15 to 20 minutes. Chop the kohlrabi at the same time. Remove the cooked pork belly and dry it with kitchen paper or dry cloth.

At the same time, mix the soy sauce, soy sauce, cooking wine and sugar together to make juice, then brush it evenly on the skin, brush it again when the juice is dry, and repeat it several times until it is colored, and let it stand for about half an hour to wait for the dried meat. Fill the cold pot with oil and pour more. When the oil is hot to 70%, put the lustful pork belly with the skin facing down, fry it in the pot until the skin is rolled up and begins to foam, remove it and rinse it with cold water to cool.

Open fire to heat the remaining oil in the frying pan to 50% heat, add pepper, star anise and Jiang Mo until fragrant, pour in turnip grains or washed dried plum vegetables and fry until there is no water, pour out for later use, cut the cold pork belly into thin slices and evenly code it at the bottom of the bowl, then pour in the fried vegetables, cover the meat slices, then pour the remaining juice for coloring on the vegetables, cover with plastic wrap, and steam in the pan with cold water for 2 hours.

Sichuan(Province)

Sichuan (referred to as "Sichuan or Shu" for short) is one of the 23 provinces in China, a provincial administrative region of the People's Republic of China, with Chengdu as the capital, located in the southwest hinterland of China, bordering Shaanxi, Gansu and Qinghai in the north, Yunnan and Guizhou in the south, Chongqing in the east and Tibet in the west. It is an important combination of southwest, northwest and central regions and the hometown of giant pandas.