1. Wash the pig belly repeatedly with salt, cut off the white fascia, and soak it in water and a little vinegar for about 4 hours;

2. Clean the pork and cut it into thin slices , then prepare seasonings: salt, green onions, sesame oil, etc.;

3. Use warm water to adjust the starch paste, then introduce the sliced ??meat, pine nuts and seasonings into a basin and stir evenly;

4. Clean the soaked belly and turn it over, pour the mixed meat into the belly, pierce the mouth with a toothpick, then tie it tightly with a string and poke a few small eyes;

5. Add water to the pot and heat it up. Cook the hot water over medium-low heat for 2 hours. During this period, turn it over several times to allow the belly to be heated evenly. Prick the belly several times to let the air out;

6. Put a little tea leaves and sugar at the bottom of the iron pot to smoke for about 10 minutes.