Ingredients: 600g pork belly seasoning: yellow wine, straw mushroom soy sauce, red fermented bean curd and sugar. Practice: Wash and drain the pork belly, cut it into cubes with a thickness of 3cm, heat the pot, add a little oil (not too much, pork belly will produce oil), add the pork belly after the oil is heated, stir fry until the meat changes color (from the surface), add some yellow wine, stir fry a few times, and then. The fire is boiling. One or two pieces of red bean curd, mashed and mixed with water, put in a pot and mix well with pork belly. Simmer for about 25 minutes, add soy sauce (according to personal taste, you can add a little salt if it is not salty enough), simmer for another 5 minutes, add a little sugar, stir well, and take off the pot. If you are afraid of being too greasy, you can add radish and tofu, stir-fry pork belly until it becomes discolored and add water. Or add sauerkraut (or yuba), which can be cooked in the same pot 10 minutes before taking off the pot. First deal with fried meat, fried garlic. 500 grams of pork belly (or three layers of meat) requires at least 250 grams of yellow wine. Season with soy sauce, salt and rock sugar, add dried tangerine peel, cinnamon, dried pepper and pepper, and cook until pork is easily punctured by chopsticks. After the water is drained, add soy sauce paste and old yellow wine.