Where is the stone buckle bowl?

It is a famous dish with southern folk characteristics with pork belly as the main material, ribs or lean meat and pig's feet as the basic material. First, cut the pork tenderloin, remove the tendons, that is, a thin and fat layer of pork belly, remove the hair and wash it, put it in a pot and add water to cook it, at the same time, boil the cooking oil in the pot, coat the pork with honey or sweet wine or coke after taking it out of the pot, fry the pork skin face down in an oil pan until it turns red or bordeaux, then take it out, air-cool, and cut into pieces. (A bowl is usually from 8: 00 to/kloc-0: 00) (Add Jiang Mo, minced rice, edible salt, white sugar, cooking wine, soy sauce, laoganma and chicken essence to taste) Put the red noodle into the bowl (cut out the triangle to fill it if there is space), then put the ribs on the pork belly, cover the big bowl, steam it in a steamer for about an hour, and pour it into the bowl. Oil but not greasy, sweet and smooth, suitable for all ages.