Accessories: litchi 15g longan 10g jujube (dried) 20g lotus seed 10g wolfberry.

Seasoning: lard (refined) 50g cooking wine 50g salt 53g vinegar 50g rock sugar 50g pepper 5g onion 15g ginger 15g each.

The method of five-yuan steamed belly slices:

1. Lotus seeds are soaked in water in advance for use; Cut off the grease and impurities on the pork belly with a knife, scrape off the saliva on the surface, wash it once, blanch it in a boiling water pot (the white film can be removed by pushing it by hand), take it out, scrape off the white film in cold water, rub it with 50 grams of salt and vinegar, rinse it with clear water, then boil it in a cold water pot to remove the odor, cut it into strips 5 cm long and 2 cm wide, and put it in a green glaze bowl.

2. Peel litchi, longan and Lycium barbarum, wash once, wash red dates, steam and peel them, put them in the belly with lotus seeds and slice them, steam them in a cage, take them out thoroughly, sprinkle with pepper, and put them on the original bowl tray for eating.

For more information about five-yuan steamed belly slices, please check Mint.com Food Bank/Restaurant/Five-yuan steamed belly slices.