First, cut the onion into long sections and slice the ginger. Put half a pot of water in the pot and pork belly. Add some ginger slices and shallots, pour in some cooking wine, blanch the blood, remove and wash, and then slice. Prepare a plate, spread the remaining ginger slices and shallots, put pork belly, put it in a steamer, then pour in a proper amount of cooking wine and soy sauce, cover the pot and steam for 20 minutes.