◇ Cut the pork belly into about 350g each, absorb the water, remove the fishy smell with the rice wine and dry it ◇ Mix vinegar, sugar and minced garlic evenly and make it into dipping sauce ◇ Mix all the other seasonings and spread evenly on the sliced pork belly ◇ Marinate in the fresh-keeping box for 3 days, scrape off the marinade on the surface and return to room temperature before use ◇ Use a flat net to drain the lard easily, and fry evenly on the surface of the baking tray for coloring