1. Wash the pork belly and cut into 3 pieces, add half of the green onion and ginger to the pot under cold water, cover, and then add 20 grams of fruit wine and cook for 5 minutes after boiling.
2. Put the bamboo grates in the bottom of the pot, then add the green onion and ginger
3. Put the meat piece skin down, add soy sauce, fruit wine, rock sugar, salt, star anise, and then add boiling water. The amount of juice can submerge the pork for 8 minutes.
4. Fire power adjustment button 5 levels, after cover the high heat to boil, the fire power adjustment key 2 levels, turn to low heat and cook for one hour
5. When the time is up, open the meat with the skin facing up, cover and cook for another half an hour, then use the fire power adjustment key to set 5, the high heat to collect the juice
6. Take out the meat pieces and put them in a bowl, pour 2 tablespoons of gravy on the surface, steam for half an hour on high heat, and then turn off the heat
7. Pour the steamed juice into the original pot and use high heat to harvest the thick juice and then turn off the heat
8. Put the green cabbage heart into boiling water and blanch until it changes color.
9. Put the pork in a pot, surround the heart of the cabbage, and pour the thick juice on the meat.
Tips:1. Instead of fruit wine, you can use Huadiao wine or rice wine instead.
2. The meat will not be colored before the juice is collected, and it will not be colored until the juice is collected.
