1. a large piece of pork belly with skin, boil water, put it in and cook until it can be taken out with chopsticks. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it's hot.

2. Put a lot of oil in the pot, heat it to 70% to 80% heat (the smoke on the oil surface spreads in all directions, and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.

3. Immerse the whole skin in water until it becomes soft, and then drain it.

4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.

5. Heat the wok, stir-fry the residual sea pepper in a white pot (that is, without oil), and serve.

6. Take a small bowl, put two pieces of south milk, and mix the white sugar, soy sauce, soy sauce, rice wine, star anise powder and salt with a little water.

Ok, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and bring it to a boil. After cooking, pour the meat into a bowl and steam the bowl in a pressure cooker for about half an hour until the meat is soft and can be taken out.

7. Hold a dish in a bowl, turn it upside down, pour the juice out of the bowl, iron the edges of some dishes, and take out the bowl. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done!