1. Soak the mussels in warm water, wash them once they are swollen and soft, use scissors to cut off the inner hair and old meat, wash away the sediment, and soak them in clean water. Cut green onions into sections. Smash the remaining onion and ginger. Remove the side leaves from the Chinese cabbage and leave the buds, wash and boil in boiling water, then cool in cold water.

2. Chop the pork belly into 4 cm cubes, boil it in a pot of boiling water, take it out, wash off the blood foam, place it in a soup plate, add mussels, green onions, ginger, cooking wine, and salt. and an appropriate amount of water, soak it with cotton white paper and seal it tightly, then steam it until thoroughly cooked.

3. When eating, put 250 ml of soup, cabbage buds and salt into the pot, bring to a boil and drain out. At the same time, take out the mussels and meat pieces, uncover the paper, and pick out the onions and ginger. , add MSG, pepper, scallions, cabbage buds, cover with original paper and serve.