1. Wash the pork belly and cook in a pot. Put the green onion knot, sliced ginger, and five-spice braised pork in a pot under cold water, and boil for 15-20 minutes.
2. pork.
3. Don't pour out the broth after removing the meat, save a little bit for later use. Scoop a spoonful of boiled pork spiced soup, two spoons of fermented bean curd, a teaspoon of bean paste, and mix evenly. Stir as much fermented bean curd as possible.
4. Sliced pork belly.
5. Find a container, a larger bowl, and evenly dip the pork belly slices with the spiced fermented bean curd juice, then place them with the skin down, next to the bottom of the bowl.
6. Put it neatly when you put it out, and it will look good when it's steamed and buckled on a plate.
7. Put the meat, put the cleaned millet on it. Then put the chestnuts, and the chestnuts should be peeled and washed in advance.
8. After adding the millet and chestnut, cut two slices, put them on top, put them in a steamer, steam for an hour, then turn off the heat, cool for a while for about 15 minutes, and continue to steam for another hour. This is to add more flavor to the meat. In fact, it is steamed, put in the refrigerator, and frozen. When you eat it next time, you only need to steam it thoroughly and make it more delicious.
9. After being steamed, place it upside down on a plate, and then put the garnished flowers or green onion coriander.
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