2. Seasoning: 50g soy sauce, 3g star anise, 5g scallion, 3g ginger, 20g fermented bean curd (red), 5g salt, 3g sugar, and cooking wine 10g.

3. Scrape the pork belly and clean it, and cut it into seven squares;

4, sit in the pot, first scald the meat with boiling water, remove the blood foam, and control it;

5, sit in the pot, add sugar first, stir-fry until brown, stir-fry the meat in the pot and color it, add cooking wine, soy sauce, bean curd (bean curd brain), add salt, onion, ginger, aniseed, boil it, simmer it over low heat, and serve it in a bowl with juice.