2. Wash the pork belly, wash the Toona sinensis and put it into the exothermic water;

3. Cut the processed pork belly into pieces, put it in water and cook it twice, then take it out and drain it for later use;

4. Flatten two garlic cloves with a knife and cut into pieces;

5, hot pot cold oil; Remember to put less oil, because pork belly itself has oil.

6. Pour the drained pork belly and minced garlic into the pot, stir-fry evenly with medium heat, add appropriate amount of cooking wine, salt, soy sauce, oyster sauce and monosodium glutamate, and continue to stir-fry evenly;

7. Chop the prepared Toona sinensis, pour it into the pot, stir fry evenly, and pour a little water along the pot to prevent the meat from being fried;

8. Put this bowl of meat into an electric pressure cooker, put a proper amount of water under it, put an iron shelf on it, cover it, press the "meat/ribs" button and start steaming; A bowl of delicious and tempting steamed pork belly with Toona sinensis is ready.