1. Material: 2 kg pork belly, onion 1 root, ginger 15 slices, 2 garlic, 3 tablespoons soy sauce, 5 tablespoons soy sauce 1.5 tablespoons oyster sauce 1 spoon, and cooking wine 1 spoon.

2. Frozen thick pork belly slices are about 3 or 4 mm thick.

3. Boil in cold water, and the bleeding foam will come out (don't stick the meat slices in cold water).

4. Preparation of sauce: Pour 2 pieces of bean curd into appropriate amount of bean curd, 3 tablespoons of soy sauce, 1.5 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 gram of thirteen spices and 5g of salt, and mix well.

5. Wrap the juice evenly on each piece of meat, put it in a bowl with the skin facing down, and pour the remaining juice into the bowl. Finally, put the chopped onion, garlic cloves and ginger slices on it, put them in a pot and steam them with cold water. After the water boils, steam them for 1.5 hours.