√ The first stage ◇ Roasted and then stewed to produce aroma and stewed in the soup together ◇ Three layers of meat with scallion and ginger on the bottom layer, high-temperature roasted lard sautéed with scallion and ginger √ The second stage ◇ The marinade should cover the surface, and the soup is 1.7 times that of pork belly ◇ Uncover the lid for the first hour, speed up the stewing and bring to a boil ◇ Cover the lid in the second hour to prevent the surface from drying and over-burning ◇ Take it out and cover it for 30 minutes to help soften the taste √ The third stage ◇ Collect the juice on high heat, remove the pork belly, and make the soup separately ◇ When the juice is collected on a high fire, the lid is not covered, and the high temperature shortens the time