Ingredients: 500g pork belly and 2 potatoes.

Accessories: light soy sauce, ginger, onion, cooking wine and rock sugar.

1, wash pork belly, cut into large pieces, put it in a pot with cold water, add onion and ginger slices, and boil over medium heat until chopsticks are easily inserted into the meat.

2. Take out, wash the floating foam on the meat surface with warm water, evenly smear the meat surface with soy sauce while it is hot, and marinate the meat slices for 40 minutes.

3. Cut the marinated meat into thin slices with a thickness of about 2-3mm, put the skin down into a steaming bowl, code it neatly, pour some soy sauce, and put a few small grains of rock sugar.

4, potatoes peeled, washed, sliced, covered with meat.

5. Put it in a pressure cooker, cover it with a slightly larger plate to prevent steam from running in, steam for 30 minutes, turn off the heat, and naturally cool. After opening, carefully pour the soup in the steaming bowl into the wok, buckle the meat on the plate, and heat it in the wok until it is thick, and pour it on the meat.