1. Wash the pork belly with a knife and prepare the marinade.
2. Bring the meat in cold water to a boil.
3. Wash the foam.
4. Put a little oil in the pot and add sugar to fry the sugar color, and add boiling water when there are small bubbles.
5. Pour in the soy sauce, add the marinated pork belly. (The meat is better with a sharp chopsticks for a few taps)
6. Cook on medium-low heat for 1 hour, until the meat is tender and ready.
7. Flour with baking soda, salt, clear oil + 150 grams of warm water.
8. Knead and form a dough for 30 minutes.
9. Roll out rectangular flakes and brush with a layer of lard. It is fine without lard, but lard is best shortened.
10. Tightly roll into a tube, mark a small strip with a knife at 1/2, and then continue to roll.
11. The rolled dough is divided into small pieces and rolled into pancakes.
12. Put it in a pan on both sides and form it under both sides.
13. Preheat the oven at 200 degrees and bake for 7.8 minutes.
14. Cut the marinated pork belly into small cubes, mix well with brine. Wash the coriander and cut into sections.
15. Cut the bun with a knife in the middle, add the braised pork and coriander and it is ready.
