Fried meat is a traditional dish of the Han nationality in Shaoxing, Zhejiang. The color is red and bright, the meat is crisp and tender, crisp and tough, fat but not greasy, crisp and not broken. Slice the pork belly, blanch it with palm leaves, take it out, wrap it with palm leaves, tie it tightly with green straw, and put fennel, cinnamon, onion and ginger into the seasoning bag with gauze. According to legend, it was during the Jiajing period of the Ming Dynasty. There was no straw when building the city. I use bamboo leaves to tear strips to make rope, and I can also use cotton thread.

Ingredients: 500 grams of pork belly, appropriate amount of leaves, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, a little star anise, onion and ginger.

Practice: 1. Pour 750 ml of water into a hot pot, add 500 g of pork belly, blanch and remove for later use.

2. Wrap the meat with Zongye.

Tie it tightly with hemp rope

3. Add 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, appropriate amount of onion and ginger, 2 tablespoons of sugar and appropriate amount of water to the pressure cooker.

4. Steam in the pressure cooker for eight minutes.