1. Originally planned to make a piece of meat, but my husband said that this dish is so time-consuming, why not make an extra piece? Just make two pieces. Put the pork belly in cold water, add 3 slices of ginger, 1 shallot to form a knot, 15g of cooking wine, and cook for 10 minutes.
2. The second piece of pork belly is done in the same way as in Figure 1.
3. After cooking, rinse with hot water and cut into large cubes.
4. Put the scallions in the bottom of the empty casserole, and put ginger slices on the side.
5. Place the cut pork belly pieces neatly with the skin down.
6. Add a bottle of Guyue Longshan rice wine and 10g rock sugar.
7. Use clean gauze to surround the rim of the casserole to prevent excessive evaporation of water. Simmer on low heat.
8. After half an hour, add 30g of southern milk juice, 15g of light soy sauce, and 10g of Donggu Yipin fresh soy sauce. Continue to simmer for 30-40 minutes.
9. Put the stewed meat in a basin with the skin facing up, remove the green onion and ginger, pour it in the filtered soup, put it in the pressure cooker, and steam for 20 minutes after a low fire.
10. After being steamed, the meat pieces are placed on a plate, the oil on the upper layer of the soup is removed, and the soup is poured on the meat pieces.
