Step 1: Add a proper amount of water to the pot, put about 500 grams of pork belly into the water and bring it to a boil. After the water is boiled, skim off the floating foam on the surface with a spoon, add appropriate amount of onion, ginger slices and cooking wine, and continue to cook for about 30 minutes. After the water boils, you must use a spoon to skim off the floating foam on the surface, so that the pork belly will not be so greasy. Onion ginger and cooking wine are mainly used to deodorize pork belly, so this step must be added.

To cook this dish, you must choose pork belly with five flowers and three layers and bright appearance, so that the fat and thin meat will feel fat but not greasy.

Step 2: Take out the pork belly, let it cool, cut it into thin slices with a knife, and put the fat part down in the middle of the plate. Don't cut the pork belly too thin. A little thicker will be more chewy and taste better. When cutting pork belly, you must pay attention to that every piece of meat is fat and thin, and it tastes more fragrant and delicious.

Step 3: Mash 30 grams of garlic and 5 grams of edible salt in a garlic mashing pot. After mashing, take out and add 3 grams of white sugar, 5 grams of soy sauce 10, 20 grams of chili oil10, 20 grams of rice vinegar, a little cooked sesame seeds and sesame oil. Stir these seasonings together and pour them on the pork belly. Sprinkle chives according to your taste.

If you don't have a garlic jar at home, you can also mash garlic with a press garlic masher, add a little edible salt and mix well. It tastes worse, but it's not bad. Never chop garlic paste with a knife, because garlic paste is difficult to mash and tastes much worse.