1. Wash the pork belly and put it into the pot

2. Add water to boil, skim off the foam, add wine and ginger slices

3. Simmer over low heat It will take about an hour and a half until the chopsticks can be inserted easily. Take out the meat and drain it (don’t throw away the broth, it can be used as stock for cooking or making soup)

4. One broccoli, break it into small florets with your hands, and add it to the salt water Soak in medium and rinse well

5. Boil water in a small pot over high heat. Add broccoli, add a little salt and a little oil and simmer for a minute or two. Remove and set aside.

6. Heat up Heat it up, pour in as much oil as possible (if you use a lot of oil in a restaurant, it is best to submerge the meat pieces, but you don’t have this condition at home)

7. After the oil is hot, put the meat pieces in (Be careful at this time. If the oil splashes heavily, use the pot cover to block it, otherwise it will easily splash on your body. Be careful!)

8. When one side is about the same, turn over and fry. (I have a little less oil. If you are making it during the Chinese New Year, try to put it in half of the meat. It won’t be wasted anyway, and you can fry other things)

9. Fry until all the noodles are browned. Wrinkle (it needs to be fried for a while to force out the oil inside)

10. Get a pot of cold water, take out the fried meat pieces and put them into the cold water

11. Soak the skin of the meat After bubbling and cooling, take it out, cut the meat in half, and then cut it into pieces (depending on the size of your own meat)

12. Place the meat skin side down in a bowl

< p>13. Add salt, monosodium glutamate, light soy sauce, dark soy sauce, sugar, and wine

14. Cover with plastic wrap and steam in a steamer for an hour until crispy and turn off the heat (cover it with plastic wrap, it will Do not let the steam run into the bowl and affect the taste)

15. Pour the meat out of the bowl and garnish with blanched broccoli.