国宝级大厨，国内石库门集团老总，海外多伦多石库门家宴掌门人黄定琪亲自教授。
配料：五花肉、南乳汁、姜片、大料、香叶，小茴香、桂皮、白蔻、白胡椒、料酒、鸡粉、糖，盐、淀粉、荷叶夹、烫好的菜心
步骤
1. 五花肉煮至全熟
2. 捞出五花肉晾凉切十字花
3. 爆炒调料后加水
4. 捞出调料后水中加入南乳汁和五花肉
5. 加入盐、糖后水煮15分钟
6. 捞出来肉浇汁后蒸2-3小时
7. 出锅后放入烫好的菜心、浇汁
Ingredients
Pork belly / Fermented Tofu Paste / Ginger Slices / Aniseed / Bay Leaf / Cinnamon Stick / Cardamom / White Pepper / Cooking Wine / Chicken Essence / Sugar / Salt / Starch
Recipes
1. Boil pork belly until fully cooked
2. Take out pork belly and carve squares on the surface
3. Heat the oil, fry spices and add water
4. Take out all spices and put fermented tofu paste and pork belly in water
5. Add sugar and salt to boil for 10-15 mins
6. Take out pork belly with upside down, pour the broth and steam for 2-3 hours
7. Add boiled choy sum and pour sauce over it