Cooking method: 1. Remove the residual hair from pork belly, burn the skin on an open flame, soak it in warm water for 20 minutes, take it out and scrape off the burnt skin with a knife (the skin can't be scratched), wash it, cook it in a soup pot until the skin can be pinched by hand, and poke a few small holes in the skin after taking it out. Put honey into a bowl and add water, make a solution according to the concentration of 1 5, smear it on the skin and air it in the air. Chop the winter vegetables into pieces.

2. Heat the wok, inject cooked lard, heat it to 50%, fry the pork belly in golden red, take out the oil control, cool it and cut it into large pieces 5 cm long and 3 mm thick. Take a coarse porcelain bowl 1 piece, and put the meat skin down into the bowl neatly.

3. Heat the wok, inject 30g of lard, stir-fry the winter vegetables, add salt, Jiang Mo, brown sugar, sweet soy sauce and soy sauce, stir-fry evenly, spoon on the meat, steam on the cage with high heat for 3 hours, and turn it over and buckle it in the plate.

Winter vegetables, a specialty of Yunnan, are semi-fermented pickles. Yunnan winter vegetables are different from Sichuan winter vegetables. They are made from bitter vegetables or leaf mustard, dried in the sun, kneaded with seasoning and put into pottery jars for fermentation. The finished product is dark brown, shiny, crisp and tender, and fresh and fragrant. Organic acids in winter vegetables can promote the decomposition of protein and fat, facilitate absorption by human body, stimulate appetite and strengthen the spleen, and are most suitable for next meal. Braised pork with winter vegetables, with pork belly as the main material and steamed with winter vegetables. The finished product is black, red, shiny, waxy, salty and sweet, and has the special flavor of winter vegetables. Yunnan folk banquet, this dish is common.