The method is as follows:

Step 1, prepare the pork belly.

Step 2, prepare green peppers, spices, rock sugar, and scallions.

Step 3. Add water to the boiling pot, add the chopped fat and lean pork belly, add cooking wine, green onion slices, and ginger slices, and stir.

Step 4. Take out the pork belly and rinse repeatedly.

Step 5. Put pork belly in the rice cooker, add water, salt, cooking wine, wash off the dust from all spices, put it into the pot, add light soy sauce and dark soy sauce.

Step 6. Turn on the meat button of the rice cooker and cook for 60 minutes. After deflation, open the lid and use a slotted spoon to remove the spices.

Step 7, prepare flour.

Step 8: Soak the yeast powder in warm water.

Step 9: When foam appears on the surface of the yeast liquid, it can be used.

Step 10. Pour the yeast liquid into the flour.

Step 11: Knead into a smooth dough and cover with plastic wrap for fermentation.

Step 12. Ferment until doubled in size.

Step 13. Take out the dough and pat it gently to deflate it.

Step 14. Divide the dough into 8 small pieces.

Step 15. Take a piece of dough and roll it into an oval shape.

Step 16, then fold in half.

Step 17, then roll it into a roll.

Step 18: Roll out the cake and put it into the aluminum pan.

Step 19, bake 8 cakes in sequence.

Step 20: Take out the braised pork belly and chop it into pieces together with green peppers and green onions.

Step 21, pour marinade on it.