Pork belly 500 grams

80 grams of dried beans (according to the size of your plate)

Soy sauce, salt, ginger, sugar and a little star anise.

How to buckle the meat with dried bean curd?

First, the dried bean curd must be soaked one night in advance. I made it at noon, but it's a little hard to eat at night. I boiled them in boiling water for more than 10 minutes, and the taste was very strong. It is recommended to cook and soak. (I like to eat soft and rotten pressure cookers for about 10 minutes)

Buy the pork belly, slice it, clean it, put it in a pot, boil it for about 12 minutes, take it out and let it cool, and slice it evenly. What I did last time, it was all sliced.

Next, treat the meat slices, pour a little oil into the pot, stir-fry the meat slices slightly, add ginger, star anise, soy sauce and sugar, and color. Don't take too long, it will burn the pot! If it takes too long, the sliced meat will turn into fried bacon. In short, don't overdo it, just color the meat slices. Watch the time.

Let's find a bigger bowl, put the sliced meat in the bowl and set it aside.

Cut dried beancurd into one-inch pieces, put oil in the pot, add some pepper and star anise if you like spicy food, then add dried beancurd and stir fry, and season with salt. Pour it into a well-placed bowl, put it into a boiling pot and steam for about 30 minutes. Find a suitable plate and pour it into the bowl, turn it upside down, take it off and serve.