1, Ingredients: 500g pork belly, some mash juice, a glass of beer, 25g soy sauce, some star anise, a little pepper and a little pepper.

2. Wash the pork belly, cook it until it is 8 ripe, take it out, and wipe the mash juice on the surface while it is hot.

3, the frying pan is hot, the surface of the meat skin is scalded to golden tiger skin color, and the skin is softened in exothermic water.

4, meat slices, about 2-3 mm thick, thicker and wider to eat more refreshing.

5. Mix the beer with the soy sauce and the remaining mash juice, dip the meat slices in it and color them, and put the skin on the bottom of the bag in a big bowl. Sprinkle Jiang Mo and salt on the meat, and then spread the finely chopped sprouts on the meat surface.

6, on the steamer, steam for 30 minutes on high fire, then steam for 30 minutes on low fire, and take it out.