Belly: 1

Chiu Chow pickles: 100 grams

Pork ribs: 300 grams

White pepper granules: 1 tablespoon

Water: 10 bowls

Practice

1. Turn the pork belly to remove the fat, rub it with salt and cornstarch (powdered raw milk), and then rinse it with clean water, and so on for 3 times, and then boil it for 3 minutes, fishing up with a knife to cut off the residual white fat, and finally cleaned with cold water;

2. Salted cabbage washed and sliced, soaked in water for 30 minutes;

3. Spare ribs washed and cut into pieces, boiled and fished out;

4. White pepper grains washed, slightly patted;

5. Boil water, put the pork belly, spare ribs and white pepper grains, boil over high heat and then turn to medium-low heat Boil for two hours. Remove the pork belly slices, put back in the soup, while adding salted vegetable slices, cook for another 10 minutes, taste test under the salt seasoning is complete.