1. Put the pork belly in the pot, add green onions, ginger, spices, and a spoon of salt, and cook the meat until it is seven mature. I press it in a pressure cooker for 10 minutes
2. After it’s cooked, take it out and let it dry for a while, until it’s not hot
3. Cut the meat into suitable cubes, then cut into large slices
4. Crush the red fermented bean curd with a spoon, and make it as fine as possible without any small pieces, then pour the fermented bean curd soup and mix well into a paste, add a little cooking wine
5. Wrap the sliced pork in the fermented bean curd paste
6. Place the neatly arranged yards in a bowl, and then put 2 spoons of fermented bean curd paste
7. Put the prepared meat in a pressure cooker and steam for 35-40 minutes, and steam it in a normal pan for more than one hour.
8. After steaming, buckle the bowl on the bowl with a plate, turn it over, decorate the edge of the plate, and just pick up the bowl.
