Ingredients: Pork belly with skin, Sichuan peppercorns, aniseed, chili peppers, green onions, ginger, dry-fried rice wine, salt, monosodium glutamate, soy sauce, and pepper.

Steps:

1. Put the green onions, ginger slices, Sichuan peppercorns, aniseed, and chili peppers into the pot, pour in a wide amount of water, and after boiling, cut the pork belly into about 12cm Put the square pieces of meat in and cook over low heat until 6 is cooked, about 20 minutes, and chopsticks can be inserted into the skin of the meat.

2. Remove the cooked meat and cut it into strips about 1.5 cm wide, then return it to the original pot and add cooking wine. The amount of cooking wine should be proportional to the amount of water added when cooking the meat. , Generally speaking, 30 grams of cooking wine should be added to one kilogram of water, and it is cooked for 15 minutes and then taken out.

3. Pour salad oil into the pot. When it is 70% hot, put the meat strips into the pot and fry until the meat skin becomes the color of rock sugar and the meat skin turns yellow and bubbles.

4. Return to the pot and continue cooking for about 15 minutes.

5. Close the bowl. Put 1 aniseed and scallions into an empty bowl and arrange the meat strips neatly. Add salt, monosodium glutamate, pepper, and soy sauce to the original soup sauce and fill the bowl with the meat strips. Steam in a steamer over high heat for 2 to 3 hours and it's done.