First add the pork belly and ginger to the wine, cook it thoroughly with water (the chopsticks can be easily inserted), then pick up the cold water, wash and drain the water and let it cool.
Cut the cooked pork belly (in principle, try to cut thin, the kitten's knife is not so good, make do-it)
Press the ginger and garlic into the mud (this tool is still sent to me from the mother, it is better than the foreigner's mud tools, let it also show a face, thank you mom), onion chopped green onion
Mix all the 'condiments' evenly. I didn't write it because I tried to adjust it every time. In principle, everything should be more. First, there should be more garlic, then more sweet and sour, and more chili oil. The Sichuan cuisine of the cold dish is delicious and it is good to see the seasoning. In our Chongqing dialect, it is necessary to 'willing to put the ingredients'.
Cucumbers are rubbed into silk, squeezed dry and placed in the middle of the plate.
Speaking of sliced pork belly neatly placed around a circle, then topped with seasoning