Method

1. Soak the dried vegetables for 1 hour

2. Wash them thoroughly and squeeze the water with your hands

3. Good quality Wash the pork belly and cut into two centimeter square pieces

4. After the water boils, put it in a pot and blanch it until it changes color

5. Add about 30 grams of rock sugar and a small amount of water to the wok

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6. Cook over medium-low heat until the rock sugar is completely dissolved

7. There will be large bubbles at first, gradually turning into fine bubbles, and the color will gradually change to light brown and it will become sugar color

8. Quickly pour in the pork belly pieces

9. Stir-fry until evenly colored

10. Add one to two star anise, green onion, ginger slices, and dried chili

11. Continue to stir-fry until the fat begins to release oil, add an appropriate amount of rice wine, a few drops of balsamic vinegar, add light soy sauce and stir-fry evenly

12. Add the dried mustard greens and green onion leaves that have been drained of water. Stir well. If it is too dry, add a small amount of boiling water

13. Stir well and put it into a large bowl and cover it with tin foil

14. Steam in a steamer for more than 1.5 hours until the meat is soft and waxy. Just crisp it up