1. Ingredients: 1500 grams of pork belly ribs, 250 ml of Shaoxing wine, appropriate amounts of ginger, green onions, soy sauce, sugar, etc.

2. Scrape off the remaining hair on the skin of the pork belly, wash it with warm water, put it in a boiling water pot for 5 minutes, boil the bleeding water, then wash it and cut it into cubes.

3. Take a casserole, put a small steaming rack on the bottom, first put onion and ginger pieces, then arrange the pork neatly on top, add sugar, soy sauce, Shaoxing wine, and green onion knots, Cover the pot, bring to a boil over high heat, seal the edges, and simmer over low heat for about two hours. When the meat is cooked, open the lid, turn the meat over, seal again, and continue to simmer over low heat until crispy.

4. Then take the casserole away from the fire, skim off the floating oil, put the skin side up into two clay pots, cover it, put it in a cage and steam it over high heat for about half an hour, until the meat is crisp and tender. Before eating, put the jar into a steamer and steam over high heat for 10 minutes.