1. Wash the pork belly and put it in a pot, cook on medium heat for 30 minutes, turn off the heat and simmer for 20 minutes
2. Prepare the materials and chop them separately for later use
3. The peanuts are fried and smashed for later use
4. Pour the salad oil with an oil temperature of 50 degrees into the chopped millet, garlic, and ginger
5. Add soy sauce, vinegar, chicken essence, sugar, thirteen spices and mix well in picture 4
6. Peel the green bamboo shoots and set aside
7. Use a peeler to cut into thin slices for later use
8. Thinly sliced pork belly [the thinner the better]
9. Place the cut pork belly on a plate, and place the green bamboo shoots around to decorate
10. Pour picture 5 evenly on the dish, sprinkle with chopped peanuts, and then sprinkle with chopped green onion
