1. Steaming pork usually takes about an hour. Steamed meat is a famous specialty dish, belonging to Cantonese cuisine or Hunan cuisine. Golden color, sweet and refreshing fragrance, neither cold nor dry, neither wet nor hot. When frying pork belly, dry it with kitchen paper to avoid splashing oil.

2. Pork belly should be selected for meat deduction. Scrape the pork belly skin, cook it thoroughly in the soup pot, take it out, spread a layer of soy sauce on the skin while it is hot, fry the skin in a hot peanut oil pan, take it out in color, soak it in a clear water basin until soft, then cut it into 3-4 cm chunks and steam it 1 hour.