Specific method

1. Cut the pork belly into large pieces, boil it in water until the blood just collects (prick it with chopsticks during the cooking process, and there will be no blood seeping out of the holes) , pick it up and let it cool slightly, apply a small amount of sugar and dark soy sauce on the skin to let it color, and let it dry until the water on the surface is almost gone.

2. Put a little oil in the pot, fry the meat pieces skin side down until the skin is golden brown. I was afraid of deep-frying, so after putting oil in the pot, I put the meat pieces skin side down, then closed the lid and lit the fire. After listening to the sound in the pot, I thought it was almost done, so I closed it again and finally took off the lid.

3. The middle of the fried pork skin is a little burnt. It doesn’t matter. Use a knife to scrape it. Safety is the first priority. Deep-frying yourself is not fun, and it may affect your beauty.

4. Cut the fried meat into slightly thick slices, place it skin-side down on the bottom of the bowl. It is recommended not to cut it too thin, otherwise you will not be able to pick it up with chopsticks after steaming.

5. Use soy sauce, a little sugar, appropriate amount of water and salt to make a sauce, pour half of it on the meat, and then add some peppercorns, star anise, cloves and shredded ginger.

6. Spread a layer of Yibin bean sprouts on the meat slices, and then pour the remaining half of the juice on the meat. Also add some peppercorns, star anise, cloves, and shredded ginger. Steam in a pressure cooker over water. It takes about 40 minutes.