Recipe exercise
1. Slice pork belly with skin and cut mahjong tiles
2. soak the dried beans in warm water, then clean them and cut them into inches. (The soaking time of dried bean curd is about 2 hours.
3. Oil the hot pot. When the oil is hot, fry the pork belly until it is oily and the surface is slightly yellow.
4. Add ginger slices, red pepper segments and stir-fry star anise. Add cooking wine, soy sauce and a spoonful of sugar and stir-fry until the meat is completely colored.
5. Pour boiling water and simmer for about 50 minutes.
6. Add the processed dried bean curd, turn it evenly, add appropriate amount of salt to taste, continue to stew for about 20 minutes, and collect the juice on high fire.
Tips:
1. When adding water, try to add enough at a time, and add dried beans at the back, so the water volume is wider than usual.
2. Finally, collect the juice on the fire before cooking, and the dried beans and meat pieces will be more shiny.