Tools/materials: pork belly, bean skin, cooking wine, onion ginger, star anise, knife, casserole, bowl, soy sauce, soy sauce, salt and water.

1, prepare ingredients, a piece of pork belly, bean skin, cooking wine, onion ginger and star anise.

2, pork belly into the pot, add cooking wine, onion, ginger, star anise, cook until the pork belly is broken, dry the cooked pork belly slightly, and put soy sauce on the skin while it is hot.

3. Put the pigskin into a wok and fry it into a jujube red. Let the fried pork belly cool for a while, cut it into large pieces with a thickness of 0.5 cm, and put it in a big bowl with the skin facing down.

4. Cut the beancurd skin into strips with the same length as the meat strips, chop the douchi, shred the onion and ginger, code the beancurd skin on the meat, put the shredded onion and ginger on the beancurd skin, add cooking wine, soy sauce, a little salt and a little sugar, add half a spoonful of broth, put it in a steamer to boil, steam on medium fire for 1.5 hours, and take it out.

5. The finished products are as follows.