1. Choose pork belly (with skin) 1 kg or so, and cut into large pieces with a length of 6 cm.
2. Put the meat in the pot and blanch it tightly with cold water to remove impurities.
3. Add water, meat, a spoonful of cooking wine, an star anise, a few peppers and a piece of cinnamon, ginger and onion to the pot and cook for 30-40 minutes. Boil the fat out of the meat.
4. Take out 4-5 pieces of fermented bean curd and a little bean curd soup in the bowl and mash them together.
5. Take the cooked meat out of the pot, put the skin on the plate, and cool it for later use.
6. Slice the chilled meat (0.5 cm thick) and prepare shredded onion and ginger for later use.
7. Stick the meat slices with soy bean curd one by one, take a rice bowl, tidy up, pour the remaining soup with soy bean curd, add a spoonful of cook the meat soup, add shredded onion, shredded ginger and aniseed. Steam the bowl with meat in the pressure cooker for 30 minutes.