1. Wash olives for later use.

2. Wash pork belly first, add salt, knead for a few minutes, rinse off with clear water, then pour cooking wine and knead for a few minutes, then rinse off with clear water.

3. Put the prepared flour and pork belly together in a dish, knead for a few minutes, and rinse with water for later use.

4. add water to the pot, boil the pork belly in the pot, remove it after a few minutes and wash it.

5. Put the washed olives into the pig's belly flying on the water, and tie the holes at both ends with cotton thread.

6. Put the tied pork belly in a stew pot for 2 hours.

7.2 hours later, untie the cotton thread, cut the pork belly, pour out the olives, and cut the pork belly into small strips.

8. Pour the chopped pork belly and olive into the stew pot again and continue to stew 1 hour.

9. After stewing, add appropriate amount of salt to taste, drink a small bowl every day, and the rest can be put in the refrigerator.