Preparation materials: 500g of pork belly, 3 pieces of bean curd, 5g of onion, 2 pieces of star anise, 0/0 piece of pepper/kloc, 0/spoon of soy sauce/kloc, 0/piece of lettuce/kloc, and appropriate amount of ginger.

1. Put pork belly in cold water, add onion ginger and octagonal box of pepper, cook until chopsticks can be inserted, remove and drain.

2. Brush a layer of soy sauce on pork belly skin.

3. Pour a little more oil into the pot, fry the pork belly when the oil is hot, and remove it when the skin is slightly hard.

4. Put it into cold water quickly. After a while, you will see a little tiger skin, and remove it after cooling.

5. Cut the pork belly into thin slices.

6. Put the skin of the sliced meat in a big bowl.

7. Crush fermented bean curd with a little water and fermented bean curd.

8. Pour the prepared fermented milk into a large bowl.

9. Steam in a steamer. After the fire starts, steam for 2 hours.

10. Put the steamed meat on a plate covered with lettuce and you can eat it.