2. Accessories: 50g of pine nuts and 300g of starch (corn).

3. Seasoning: Amomum villosum 10g, pepper powder 5g, onion 20g, ginger 20g, salt 20g, monosodium glutamate 5g and sesame oil 20g.

4. Slice lean meat, the thinner the better.

5. Put the sliced meat into a pot, add starch, pine nuts, refined salt, sesame oil, Amomum villosum (crushed), chopped green onion, Jiang Mo, monosodium glutamate and purified water and mix well for later use.

6. Wash the pork belly and put the prepared meat slices into each pork belly.

7. Connect the pork bellies with clean bamboo sticks for later use.

8. Put the pot on fire, put the pork belly together into the pot, first boil it with high fire, then use low fire, simmer it slowly, and take it out after it is cooked.

9, another pot, add pine sawdust, cage, put the pork belly, smoke on the fire 10 minutes or so, and then change the knife and put it on the plate.