1. Main ingredients: rice (80g), pork belly (100g), chestnuts (20g), rapeseed (4 pieces), carrot (half); auxiliary ingredients: vegetable oil (half a spoon), Light soy sauce (1 teaspoon), dark soy sauce (a few drops), sugar (1 gram), fermented rice wine (1 teaspoon), green onion (1 section), ginger (1 piece), salt (3 grams), five-spice powder (appropriate amount).

2. Preparation steps: Prepare ingredients, slice pork belly, marinate with fermented rice wine, sugar, five-spice powder, 1 gram of salt, light soy sauce, dark soy sauce for a while, peel the chestnuts, cut the green onion into sections, and cut the ginger. Silk.

3. Wash the rapeseed and cut the carrot into flowers.

4. Soak the pork belly in water for 10 minutes.

5. Wash the rice, add appropriate amount of water and 2 grams of salt.

6. After the fire is boiling, turn to the smallest heat.

7. After the water dries up, add the chestnuts, cover the pot and continue cooking.

8. Put pork belly in the pot, add onions and ginger and fry over low heat until oil comes out.

9. The pork belly turns golden brown and oily.

10. Place the pork belly in a casserole, pour in the refined oil together, cover the pot and continue to simmer over low heat for 20 minutes.

11. Put the rapeseed and carrots in, cover the pot and simmer for 5 minutes.

12. Just cut off the rapeseed and carrots.