Fresh boneless and skinless pork belly, depilated and washed.

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Add cold water to the pot, add pork belly, cooking wine and ginger slices, and cook for about 20 minutes.

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The meat is cooked and seasoned.

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Put the fermented bean curd, soy sauce, soy sauce, sugar cooking wine and monosodium glutamate into the bowl respectively. It's best to filter out the juice and crush the small pieces of fermented bean curd.

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Take the cooked meat out of the pot and let it cool.

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Cut into 6~7 mm wide strips (just like the width of broad-leaved leeks).

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Put the meat into a basin, pour in the prepared juice and stir well.

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Spread the sauce evenly on each piece of meat, cover it with plastic wrap and marinate for a while.

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Put the marinated meat neatly into a bowl, pour in the soup, and add ginger slices and star anise.

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Put it in a pressure cooker for 0. 22 minutes. When it's time for automatic deflation, open the pot and pour out the soup. Cover the meat bowl with a plate and turn it upside down.

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Pour the finished soup into the wok, collect a few drops of sesame oil from the thick soup and pour it on the meat. At this time, the taste of meat is more intense and the color is more vivid.

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