Tools/Materials: 700g of pork belly, 300g of Yibin sprouts, 6 tablespoons of soy sauce, 3 tablespoons of white sugar, 3 tablespoons of chicken essence, and scallion 1 root.

1, choose a relatively regular piece of pork belly, and try to choose five layers of fat and thin, which we call third-line meat.

2. Put a proper amount of water into the pot, put the meat into the pot, add the onion and cook for 15-20 minutes.

3. Remove and cool for later use, and cut into even pieces of meat, about 30 pieces. Don't cut the meat too thin, otherwise it will be basically soft and rotten after steaming.

4. Soak Yibin sprouts in water in advance, remove part of the salty taste, remove and drain the water, spread the meat slices evenly in three bowls, spread the sprouts on them and compact them.

5. Pour two spoonfuls of soy sauce into each bowl.

6. Sprinkle a spoonful of sugar evenly in each bowl.

7. Sprinkle a spoonful of chicken essence evenly in each bowl.

8. Put in a steamer and steam for about 40 minutes.

9. When eating, find a plate to buckle on the bowl, turn it over, and take it away. Just steamed and salted, it will taste better after 2 days.

10, melt in the mouth, fat but not greasy.