Wash the whole piece of pork belly, put it into the pot, and add water to avoid the meat. Add appropriate amount of cooking wine, ginger slices and star anise, and cook with fire.

Remove the cooked meat, drain it, smear it with soy sauce while it is hot, and apply it evenly on the skin.

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Put a little oil in the wok, add garlic cloves and saute until fragrant. Put the skin down into the wok and cover it. Crack crack .......

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When the crack is sparse, open the lid, fry the other sides properly, take them out and let them cool.

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Cutting the meat into thin slices of about 0.3cm, the key is good knife and knife work.

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Put the cut meat neatly in a bowl with the skin facing down.

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Wash sauerkraut, cut it into shreds and cover it on the meat. According to the taste, evenly spread the juice made from soy sauce, soy sauce, red fermented bean curd, sugar and salt all over the sauerkraut. Put the bowl in a steamer, steam over high fire, and then turn to low heat to continue steaming for one hour.

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Turn off the fire and take it out. First, pour the soup into a small bowl, put a plate on the meat bowl, turn the bowl upside down, and then pour the soup on the meat. The whole dish is finished.

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Tips

Don't buy pickled cabbage in supermarket bags, it's best to use pickled cabbage at home, which can be bought in the vegetable market. You don't have to cut the silk too thin, so it tastes chewy.

Use low fire when frying the skin, and be sure to cover it to avoid being shallow. Some recipes are fried whole meat, which is unnecessary and the waste oil is unhealthy.