1.Raw materials: pork belly with skin, Yibin sprouts, red soy sauce (dark brown soy sauce), rice wine, sugar, salt, oil, pepper and onion.

2. Put appropriate water in the pot, add rice wine, pepper and onion to boil; Put a whole piece of pork belly in water and cook it for 15 minutes. When the meat is half cooked, remove it and dry it, and apply red soy sauce (dark brown soy sauce) to the skin.

3. Put a small amount of oil into the wok or wok, put the flesh of the meat down into the wok and fry it until the flesh is reddish brown, and take it out; The flesh should be fried until the bordeaux is slightly foamed; Then cut the meat into large areas 6 cm long and 3mm thick.

4. Mix the remaining red soy sauce (dark brown soy sauce), rice wine, sugar and 1 spoon oil into juice; Then soak the chopped meat in the juice, and put the skin down neatly in a sea bowl.

5. Spread Yibin sprouts on the small meat and tamp it; Put the paved meat into a wok and steam it for 40-60 minutes. When eating, buckle it on the bowl of steamed meat with a large stock plate, rotate it back and remove the bowl.