Wash the pork belly, put it into the stockpot, add cooking wine, ginger and simmer for 30 minutes, pick up and drain the water.
Apply smeared on the skin and let it dry.
Put the salad oil in the pot, put the side of the skin into the pot after the heat is 70%, fry until the skin becomes brownish red and blister, then turn over and continue to fry the meat to golden
Drain the meat and drain it, let it cool, put it in the refrigerator (so that it is easier to slice), then cut into pieces.
In a bowl, add soy sauce, soy sauce, sugar, Huadiao wine, star anise, pepper, ginger, and fragrant leaves.
Soak the sliced meat in the seasoning sauce for 10 minutes, then put it in the steaming bowl, then pour the remaining soup on the sliced meat.
Steam for 2 hours on the fire, pressurize the pressure cooker for 30 minutes, the meat is soft and rotten, sprinkle with chopped green onion when serving
Introduce a special way to eat: friends who like to eat spicy, can cut the millet into granules, sprinkle it in the soup, and have a more flavor. Do not add water to this dish, add wine, the more the wine is added, the more tender the meat is, the more fragrant the meat is.