1, material: 600g pork belly, 50g dried bamboo shoots, appropriate amount of braised pork, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of chives and appropriate amount of salt.

2. Scrape the pork skin clean, put it in a cold water pot, cook it on fire until it is 80% mature, remove it and wipe off the water on the skin with a clean cloth, and apply soy sauce while it is hot.

3. When the pan is on fire, pour in the clear oil and burn it to 80% heat. Put the pork belly skin down in the pan and fry it to deep red. Take it out and air it. Put it on the chopping block with the skin down, cut it into large pieces 7 cm long and 2 cm thick, and cut it with a knife in the middle. Don't cut off the skin.

4. Place the meat neatly in a bowl of meat, put bamboo shoots on the meat, evenly pour in soy sauce, steam in a steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on the plate and sprinkle with chopped green onion.