2. Practice: Wash and depilate the pork belly, cook it in water, let it cool, and apply proper amount of soy sauce.

3. Add 300 grams of oil to the wok and heat it for six minutes. Add pork belly and fry until golden brown. Cut into thick slices of 1 cm. After mixing and pickling with seasonings, evenly arrange them in a bowl.

4. Add 1 tbsp of oil to the wok, stir-fry Pei-Mui Chan, then add broth and low heat for 5 minutes before entering practice 2.

5. Steam in a steamer for about an hour, then pour into a plate and decorate with scalded broccoli.