Main ingredients

300 grams of pork belly, 100 grams of pickled cabbage stalks

25 grams of garlic sprouts

Accessories

Tender 1 piece of ginger, 15 grams of chili pepper

1 green onion, 10 grams of green onion segments

3 slices of ginger and 3 star anise

A little rice wine

Steps for making cold pork belly

1. Rinse the pork belly and cut off the excess oil; cut the pickled cabbage stems, young ginger, peppers, and garlic sprouts into shreds; mix all the seasonings and set aside.

2. Turn the pork belly inside out in step 1, add 1 tablespoon of salt and knead it. Rinse with water, then add flour, knead and wash well and set aside.

3. Blanch the pork belly from Step 2 in boiling water for about 5 minutes, then remove and rinse.

4. Scrape off the white film on the pork belly in Step 3 and rinse with clean water and set aside.

5. Take a pot, add green onions, ginger slices, star anise, rice wine, and water to boil. Add the pork belly from step 4 and simmer over low heat for about 1 hour. Remove after cooling. Cut into shreds and mix with the sauce from step 1 and shredded pickled cabbage stems, young ginger, chili peppers and garlic sprouts.