1. Cut the meat into slices 3 cm wide and 2 cm thin slices.
2. Wash belly and set aside.
3. Add all seasonings except pine nut belly seasoning.
4. Add pine nut belly seasoning.
5. Use 70-80 degrees hot water to adjust a part of the starch paste first, and put other starches and meat slices seasoning water into a basin and mix well.
6. Wash the belly with your fists and fill it with 70-80% meat filling.
7. Sewing with thread or bamboo poles.
8. Finally, boil it in a pot for 1.2-2 hours
9. The water temperature should not be too high, medium heat, puncture the belly with a long needle every half an hour to deflate the air, and add a proper amount of salt to the soup.
10. Take out the belly and let it dry
11. Add tin foil and sugar to the bottom of the pot to heat up.
12. Put the belly lid on the pot and smoke the pot with sugar for 6-7 minutes
13. Take it out and let it cool thoroughly.
14. Finished picture
Tips:Exhaust is very important, and the water temperature is 80-90 degrees.
