Recipe: 5g Sichuan peppercorns, 35g green onions, 35g ginger slices, 5g star anise, 3g cumin, 1g cinnamon; seasonings: 50g cooking oil, 100g soybean soy sauce, 100g rock sugar grams, 50 grams of light soy sauce, 50 grams of Maggi umami juice, 20 grams of chicken essence.

Steps:

Step 1. Blanch the skin and hair of the pork belly with hot water, rinse it with clean water, add Sichuan peppercorns, knead evenly, and marinate for half an hour to remove the odor. .

Step 2. Put the pork belly into a bowl, add scallions and ginger slices, steam in a basket for 45 minutes, take it out, and drain the water with paper towels.

Step 3. Use a needle or toothpick to prick the skin of the meat, make small holes evenly in the skin, wipe away the water and grease that comes out, and apply a layer of honey.

Step 4. Pour cooking oil into the pot. When the oil is 50% hot, add the processed pork belly and fry until the skin is fluffy. Then take it out and put it in ice water to chill. Remove and drain.

Step 5. Pour cooking oil into the pot, add scallions and ginger slices, stir-fry until fragrant, add star anise, cumin, and cinnamon, continue to stir-fry until fragrant.

Step 6. Add the processed pork belly, pour 1.5 liters of boiling water, add soy sauce, rock sugar, light soy sauce, Maggi umami juice, and chicken essence. Bring to a boil over high heat and then simmer over low heat. Hour.

Step 7. Turn off the heat, soak for eight hours, remove and cut into 5 × 3 × 0.3 cm slices, put on a plate, pour the soup on it, and serve.