1. First use baking soda powder (or alkaline noodles) to scratch the pork belly to wash off the mucus.
2. Then scrub with vinegar, and then rinse with running water.
3. Pour cold water into the pot, add ginger slices, blanch the cooking wine, and rinse with running water.
4. Cut the blanched pork belly into large slices.
5. Put the pork belly into the old braised soup and press it in a pressure cooker for about 10 minutes. (It is best to have Laolutang, if not, add pepper, cinnamon, star anise, bay leaves, soy sauce and salt to cook), soak for about 30 minutes.
6. Take out the soaked pork belly and let it cool, cut into thin strips, and add the thinly sliced green onion.
7. Add the appropriate amount of pepper powder.
8. Add balsamic vinegar.
9. Add steamed fish soy sauce (or light soy sauce).
10. Add red oil.
11. Add the coriander and mix well.
Tips:It's best to have old braised soup. If not, add pepper, cinnamon, star anise, bay leaves, soy sauce and salt.
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