1, clean the pork belly with skin, trim it into a square shape, blanch it in a boiling water pot, dry the water on the pigskin with clean gauze, wipe it with soy sauce while it is hot, then put it face down in a big colander, fry it in an 80% hot oil pan until the pigskin is colored and wrinkled, and then take it out.

2. Put a proper amount of clear water into the pot to ignite, add pork belly, ginger slices, onion segments and spice bags wrapped with cinnamon, tsaoko, clove, fennel, galangal and aniseed, boil, remove the floating foam, add cooking wine, soy sauce, refined salt and white sugar, and then cook with low fire until the pork belly is eight-ripe, and then take it out;

3. Cut the pork belly with the skin facing upwards into pieces with the lower part connected by 2 cm square, then put it into a large bowl with the skin facing upwards, add fresh soup, steam it in a cage for about 30 minutes, take it out when the pork belly is soft, and pour out the steamed juice. Drag the pork belly into a pot with the skin facing upwards.

4, the steamed juice in the pot is hooked into the water starch to become thin, and the pot is poured on the pork belly of the tiger skin.