1. Ingredients: 500 grams of pork belly with skin, a pack of Yibin bean sprouts, appropriate amount of red soy sauce (dark soy sauce), appropriate amount of cooking wine, sugar, salt, oil, pepper and green onion.

2. Put an appropriate amount of water in the pot, add cooking wine, Sichuan peppercorns, and scallion knots and bring to a boil; put the whole piece of pork belly into the water and cook for about 15 minutes. When the meat is cooked, remove and drain Moisture, and smear hongsoy sauce (dark soy sauce) on the skin of the meat.

3. Put a small amount of oil in a wok or frying pan, put the meat skin-side down into the pan and fry until the meat skin turns brown-red. Remove it; the meat skin should be fried until it is brown-red and slightly bubbly. ;Then cut the meat into large pieces 6 cm long and 3 mm thick.

4. Mix the remaining red soy sauce (dark soy sauce), cooking wine, sugar and 1 tablespoon of oil into a sauce; then dip the cut meat slices in the sauce, with the skin side down. The ground code is in a large bowl.

5. Spread the Yibin sprouts on top of the meat slices and compact them; put the spread meat slices into the steamer and steam for 40-60 minutes. When eating, use a large plate to place it on the steaming bowl. , turn it over and remove the bowl.

6. Shao Bai, a special dish in Sichuan and Chongqing, is a Sichuan folk dish with strong local characteristics.