The ingredients are a catty of pork with skin, two yuan of cooking wine, one or two or five yuan of soy sauce, six yuan of vegetable oil, four or two yuan of broth, and a little onion, ginger, aniseed and salt.

Cooking method: 1. Select pork belly, cook the whole pork belly until it is medium-cooked, put a layer of soy sauce on the skin after taking out the pot, and then fry it in hot oil (the skin faces the bottom of the pot when frying) until the skin turns red.

2. Drain the meat in the pot and cut it into strips two inches long and two halves thick. Shred onion and ginger.

3. Put the meat strips towards the bottom of the bowl, put them in a bowl (two to four bowls per catty), sprinkle with onion, ginger, aniseed, cooking wine, soy sauce, salt and broth, and steam them in a steamer.

When steaming, use strong fire, steam for about an hour, and the meat will be rotten. After coming out of the cage, pour it into a buckle bowl or plate with the skin facing up.

Cooking instructions 1. Stir-fry meat with hot oil, stir-fry at any time to prevent the skin from being fried; At the same time, it should be covered at any time to prevent oil droplets from burning.

2. Dishes such as potatoes, yam, tofu and vermicelli can also be added to the buckle bowl or plate.