1. Cut the dried bean curd into strips.

2. Wash the pork belly and cut it into small pieces.

3. Pour a little base oil into the wok, add a proper amount of white sugar and burn until it bubbles and discolors, then stir-fry the pork belly and color it with sugar.

4. Stir-fry for a while as much as possible, stir-fry the oil in the meat, then cook the cooking wine, add the onion, ginger, pepper, star anise and fragrant leaves and continue to stir-fry.

5. Then pour in a proper amount of soy sauce and fermented bean curd, and finally pour in boiling water, add a dried pepper, boil it on high fire, then simmer it on low fire, cut the dried bean curd into long strips and tie it into knots.

6. After half of the soup in the pot is stewed, add the dried tofu, add a little salt, and continue to simmer slowly. The soup can be eaten out of the pot after concentration.