Ingredients: a catty of pork belly, ginger, onion, garlic, allspice powder, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of white vinegar, 1 tablespoon of sugar, 1 tablespoon of fermented bean curd, half a spoonful of salt and 1 tablespoon of yellow wine.

Steps:

Guangxi braised pork bought by a treasure, fried, first boiled in the pot until it is soft, as long as it can be inserted with chopsticks, and cooked for a long time if you like it softer. This is cooked.

2. Cut the cooked braised pork into pieces, put them in a basin, with the skin still facing the bottom of the bowl, then start to put seasonings, mince onion, ginger and garlic, add cooking wine, vinegar and soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce,

3. After curing, steam it in a pot for about half an hour. There is no need to add water to the braised pork. When steaming, oil will come out, and it will taste better if steamed for a long time.

4. After half an hour, take out the pot, cover it with a basin, and turn it upside down to serve.