2. Cut the pork belly into small dices for use (dicing is better than stuffing, and meat and vegetables are not pasted together to ensure their respective umami flavor).
3. Add 2 tsps of salt, 3 tsps of soy sauce, cooking wine 1 tsp, spiced powder 1 tsp, chicken essence 1 tsp and sesame oil 1 tsp to the diced meat for curing.
4. Clean the fresh shrimp, remove the shell and shrimp line, add a little salt, 1 teaspoon pepper and a proper amount of cooking wine for pickling.
5. Wash the leeks, cut off the roots and cut into minced leeks. Pour in 1 tablespoon peanut oil and mix well (make sure the oil is evenly wrapped on the leek powder to prevent the leek from coming out).
6. Mix the leek with the marinated diced meat and shrimp, add two teaspoons of salt again and stir well.