1. Wash and cut pork belly
2. Minced green onion, ginger and garlic
3. Add the pork belly. Then add salt and cooking wine. Five spice powder, cumin powder, black pepper powder, pepper powder. Then stir everything well, and pour some cooking wine if it is too dry. Until viscous
4. Get your hands ready
5. Take a piece of skin and add a small amount of stir-fried pork belly
6. fold
7. On the left, use chopsticks to dip a little bit of mucus from the meat on the left corner, turn from the bottom to form an ingot shape
8. Pack all in order
9. Boil water in the stock pot until boiling
10. After the water is boiled, put your hands down and cook until it floats
11. Take a bowl, pour some raw and smoked vinegar
12. Put the cooked copy in. Add a small amount of soup
13. Then add the five-spice meat sauce that you made. Just sprinkle with chopped green onion.
Tips:Don't pack too much stuffing. It is not well cooked, and the skin is very thin. The skin is rotten and the meat inside is not yet cooked.
When the water is boiling, turn off the low heat, and it will float slowly. The one that floats must be cooked. When cooking, use chopsticks more strokes, it will stick to the pan
