Wash the pork belly, put it into the stockpot, add the green onion, cooking wine, ginger and simmer for 30 minutes, and drain the water.
Put the soy sauce on the skin and let it dry. Put the salad oil in the pot. After the heat is 70%, put the side of the skin into the pot, fry until the skin turns brownish red and blister, then turn over and continue to fry. To the meat becomes golden; remove the oil and drain the oil, let cool and reserve (can be put into the refrigerator, so that the slicing is easier)
Cut the cold pork belly into large pieces, the thickness can be according to your own preference; the meat skin is neatly arranged in the soil bowl, and then the chopped mold dried vegetables are put; the soy sauce, cooking wine, salt, sugar and ginger are mixed. Evenly poured on moldy dried vegetables
Steam the meat for 60 minutes with a large fire; use a plate to buckle on the meat bowl, then turn it over, then take the bowl away and sprinkle with chopped green onion