1. Wash the pork belly with vegetable oil on both sides repeatedly until the mucus is removed and there is no fishy smell; sit in the pot with water, put ginger and green onion knots, sprinkle with peppercorns, put the cleaned pork belly in, and after the water is boiled, Pour in the cooking wine, continue to cook on high heat for 3-5 minutes, then remove the pork belly
2. Spread the pork belly slightly and cool it for the second time: take the heat to tear off the umbilical film, then turn it over to scrape off the grease particles, rinse the processed pork belly again and cut it into strips for later use
3. Soak the dried squid until it is soft, peel off the sticky black film on the surface of the squid, remove the small cartilage and internal organs at the spine, and cut into strips
4. Pour enough water into the casserole at one time, put ginger slices, belly strips and squid strips into the pot. After the pot is boiled on high heat, skim off the foam that appears after the soup is boiled, and turn to medium-low heat and cover to cook
5. Wash the iron sticks and yam, and cut into sections for later use; after the squid and pork belly are cooked until the soup is thick (about 1 and a half hours), put the yam sections into a casserole and simmer together
6. Boil until the yam is soft and glutinous (about 20 minutes), sprinkle the medlar in the pot, turn to high heat and boil for about 5 minutes, turn off the heat, add salt and a little pepper to eat
