Ingredients: 750g pork belly, 5g sauerkraut and 50g rape.

Seasoning: 300g of sugar, 3 pieces of fermented bean curd, 0/00g of rice vinegar/kloc-,50g of sour plum, monosodium glutamate, chicken essence, pickled lemon, soy sauce and Lu Hua peanut oil.

Production process:

1. Boil the pork belly until it is 70% ripe, take it out, spread 3g of salt and 2g of vinegar on the pork belly, put it in 20% hot oil, slowly raise the temperature to 40% heat, fry it until it is golden yellow (about 30min), take it out, soak it in cold water, and cut it into pieces with a thickness of about1cm;

2. Put the candy into a wok, add 400g of clear water, cook it over medium heat until the candy melts, then add fermented bean curd, rice vinegar, sour plum, monosodium glutamate, chicken essence, pickled lemon and soy sauce, turn off the fire after boiling, add the meat slices, mix well, arrange them and buckle them in a bowl. Add sauerkraut and cook in a steamer for 20 minutes. Blanch the small rapeseed and enclose it.

Note: soak the sliced meat first to improve the taste, instead of adding seasoning directly and steaming it in the pot. However, the soaking process is relatively long, taking two or three hours, so as to be more tasty.