Pork belly with skin, dried bean curd, ginger, red pepper, star anise, cooking wine, soy sauce, sugar and salt.

working methods

1, pork belly sliced mahjong with skin.

2. Soak the dried beans in warm water (soaking time is about 2 hours), wash them and cut them into inches.

3. Oil the hot pot. After the oil is hot, fry the pork belly until it is oily and the surface is slightly yellow.

4. Add ginger slices, red pepper segments and stir-fry star anise. Add cooking wine, soy sauce and a spoonful of sugar and stir-fry until the meat is completely colored.

5. Pour boiling water into the fire and simmer for about 50 minutes.

6. Add the processed dried bean curd, stir well, add appropriate amount of salt to taste, continue to stew for about 20 minutes, and then collect the juice on high fire.

1, pork belly sliced mahjong with skin.

2. Soak the dried beans in warm water (soaking time is about 2 hours), wash them and cut them into inches.

3. Oil the hot pot. After the oil is hot, fry the pork belly until it is oily and the surface is slightly yellow.

4. Add ginger slices, red pepper segments and stir-fry star anise. Add cooking wine, soy sauce and a spoonful of sugar and stir-fry until the meat is completely colored.

5. Pour boiling water into the fire and simmer for about 50 minutes.

6. Add the processed dried bean curd, stir well, add appropriate amount of salt to taste, continue to stew for about 20 minutes, and then collect the juice on high fire.