1. Buy fat and lean pork belly, clean it, and cook it in a pot (just use chopsticks to read the instructions). You can add a few slices of ginger and green onions when cooking

2. After cooking, take the meat out and apply dark soy sauce, mainly on the skin of the meat. Dry the soy sauce to avoid oil splashing when it is over-oiled later.

3. Bean sprouts are very important and are generally not sold in other places. Large supermarkets sell plum vegetables and you can use it instead, but they don’t have the fragrance of bean sprouts. I brought this from my hometown. When cooking meat, you can soak the bean sprouts in boiling water. After soaking, wash them twice, then cut them into finer pieces, then chop some minced ginger and stir-fry them together in a wok

4. Sprouts After the vegetables are fried, pour some oil and fry the skin of the meat until it bubbles and turns color.

5. Wait for the meat to cool down, then you can cut it. It’s time to test your knife skills. I usually cut 3 to 5 mm wide. My knife skills still need to be practiced. Whether the meat is cut well or not is straightforward. Affect the appearance. After the meat is cut, take a basin and pour soy sauce, salt, light soy sauce, vinegar and sugar (appropriate amount of seasoning) and marinate it to make every piece of meat absorb the flavor.

6. Arrange the marinated meat piece by piece on the bottom of the bowl, remembering that all the skins are facing down. When the time comes, turn over and the skin will be on the surface. Any extra chopped meat can be placed around.

7. Spread the fried bean sprouts flatly on the meat, and finally put bowls of them into the steamer. Add more water in the pot because it will take two to three hours to steam. The meat that is steamed for a longer time will not be greasy and will melt in your mouth. It’s super delicious with rice.

8. This is steamed. When you open the lid of the pot, the aroma is fragrant and the oil has steamed out.

9. When eating, take a plate and place it on the bowl. Hold the plate in one hand and the bowl in the other. Be sure to hold the bottom of the bowl, and then quickly switch up and down. A plate of fragrant pork belly is enough. When making it, you can make a few more bowls and freeze them in the refrigerator. You can heat up a bowl and eat it whenever you want. I posted a lot of details for the first time and didn't have time to take pictures.