Pork belly, Wang Zhihe bean curd, onion, ginger, garlic, cooking wine, star anise, fragrant leaves, cinnamon, rock sugar, white wine and soy sauce.

1, pork belly washed and cut into pieces.

2. Remove the meat after blanching.

3. Add rock sugar to the oil pan to stir-fry the sugar color, and then add a little more rock sugar.

4. Stir-fry the meat with sugar color.

5, add onion, ginger, garlic, stir-fry for a while, then add star anise, cinnamon, fragrant leaves, cooking wine, soy sauce, sufu pieces (two or three pieces, depending on personal taste and meat quantity), stir-fry sufu soup, pour in boiling water (the amount of water is subject to just passing the meat), and simmer.

6, simmer for about an hour, and finally add a small amount of white wine to collect juice.

Sufu has a bright red color. Although it is made of pork belly, it tastes fragrant but not greasy. The method should be simple. Pork has an instant taste, which is a very good choice for steamed bread or appetizer.