Braised pork with dried bean curd [main ingredient] Pork belly 950g, gan 150g. [Accessories] 2 tablespoons of soft sugar, 1 tablespoon of refined salt, 3 star anise, 3 tablespoons of yellow sauce, cinnamon 1, appropriate amount of dried pepper, one piece of ginger, appropriate amount of onion, appropriate amount of soy sauce and appropriate amount of cooking wine. [Practice] Remove the hair from the meat tweezers, wash and dice them, soak them in bean curd, wash and cut them, slice ginger, cut onions, star anise, cinnamon, pepper and dried peppers. 2. Pour some oil into the wok, slide it open, add a tablespoon of sugar, stir-fry until the sugar melts into caramel beer color, add the cut meat, stir-fry until the oil changes color, and pour in cooking wine. 3. Add star anise, cinnamon, pepper, dried Chili, ginger slices and onion segments, stir-fry, add 2 tablespoons of light soy sauce, stir-fry over low heat, add a proper amount of salt to dried bean curd, add a bottle of beer and two bowls of water, cover and continue stewing for about 45 minutes until dried bean curd is cooked. After the fire boils, reduce the fire to boil until the soup is dry, and then start the pot again. ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌▼﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌