[raw materials]

Pork belly ribs 1500g, Shaoxing wine 250ml, ginger 50g, soy sauce 150ml, sugar 100g and onion 50g.

[Production method]

1. Select pork strips with thin skin and thick meat, scrape off the remaining hairs on the skin, wash them with warm water, put them in a boiling water pot for five minutes, boil the bleeding water, then wash them and cut them into 20 pieces.

2. Take a large casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with strong fire, seal the edges, and simmer for about two hours. When the meat is 80% crisp, open the pot cover, turn the meat over, seal it, and continue to simmer with low heat. Then remove the end from the fire with a casserole, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pot cover with peach paper, and steam for about half an hour on high fire until the meat is crisp and tender. Before eating, put the cans in a steamer and steam them with high fire 10 minutes before eating.