1. Material: one catty of pork belly, appropriate amount of salt, 2 tablespoons of soy sauce 1-2 tablespoons of soy sauce, 2 tablespoons of cooking wine 1 spoon, appropriate amount of sugar, 2 slices of ginger, a little chives, fresh mint 1 piece, appropriate amount of cooking oil and 2 cloves of garlic.

2. Wash the whole pork belly with clear water, pour a proper amount of clear water into the pot, add ginger slices, and stew the whole pork belly in the pot 15-20 minutes.

3. Take out the pork belly and drain it, poke a hole in the skin with a toothpick/fine needle, spread it evenly on the skin with soy sauce and dry it for later use.

4. Add cooking oil to the pot. When the oil is hot, fry the dough in the pan until the dough turns brown and there are small bubbles, then turn over and fry the meat into golden brown.

5. Soak the meat in ice water for about 1 hour until the skin becomes fluffy and soft.

6. Cut the meat into pieces and put it upside down in a bowl (skin down). Mix soy sauce, soy sauce, sugar, salt, minced garlic and other seasonings, put them in a bowl and steam them in a pressure cooker for 15 minutes.

7. Pour the steamed pork into the dish, sprinkle chopped green onion on the surface, drop 2 drops of sesame oil and put mint leaves on it.