1. Soak dried beans in warm water.

2. Boil water in the pot, add pork belly and cook until the skin can be poked out, remove and let cool.

3. Rub it evenly on the skin with soy sauce and color it. Pour the clear oil and sugar into the pot. After saccharification, color the skin surface.

4. Cook the lustful pork belly in cold water, in order to make the skin look wrinkled and delicious.

5. Take out, cool and cut into pieces with uniform thickness for later use.

6. Cut the dried beans into sections, and wash and blanch the rape for later use.

7. Put oil in the wok and heat it. Add pepper, star anise and onion ginger to taste. Stir-fried bean paste Stir-fried red oil in oyster sauce. Add dried beancurd, sugar and monosodium glutamate to adjust the taste.

8. Slice pork belly into a bowl, cover with fried dried bean curd, and steam 1 hour. If you like soft glutinous rice, you can increase the steaming time appropriately.