Pork belly: 500g, red koji distiller's grains: 50g, red sufu: 1, onion: appropriate amount, ginger: appropriate amount, cooking wine: appropriate amount, rock sugar: 1, cinnamon: 1, pepper: appropriate amount, garlic: 3 cloves.

1, pork belly washed and soaked in water

2. Wash the pork and blanch it in water.

3. Remove the floating tail and cook for a few minutes, and keep the soup.

4, take out the meat, the skin up, with a knife on the skin about 3 cm square, don't draw too deep.

I made a grid with bamboo sticks and put it under the meat to prevent the skin from sticking to the pot.

6. Put the bamboo stick under it and the meat on it.

7. Put the broth into the pot, and add onion, ginger, garlic, star anise, pepper, cinnamon and rock sugar.

8. Add cooking wine and a little salt to boil.

9. Skim the floating powder again, simmer for 1 hour until the meat is crisp and rotten, and pick out the seasonings such as onion and ginger.

10, boil water in another pot, add a spoonful of salt and a few drops of oil, and put the rape heart into boiling water.

1 1. Take out the rape seed and wash it with cold water.

12. Mix the distiller's grains of red koji with fermented bean curd.

13, put in a pot, add a little broth, and turn on the fire.

14, put the rape heart at the bottom of the bowl.

15. Take out the cooked meat and put it on a plate.

16, pour the red sauce on the meat on the plate.