pork belly

150g

smoked and dried bean curd

350 grams

ingredients

oil

40 grams

salt

2 grams

light soy sauce

15g

oyster sauce

3 grams

cooking wine

15g

Garlic seed

8 grams

ginger

5 tablets

eight angles

1 piece

cinnamon

1 block

step

1. Pour a proper amount of water into the pot, add the washed star anise, cinnamon and pork belly, cook over high heat until the pork belly is cooked to a medium degree, and serve out.

2. Pork belly is cooled and sliced, dried, washed and sliced, garlic seeds are peeled, washed and chopped, and ginger is peeled, washed and sliced.

3. Pour oil in a hot pot and stir-fry pork belly, ginger and garlic.

4. Put the dried incense and stir fry evenly.

5. Add salt and stir fry evenly

6. Pour in the sauce and stir well.

7. Add salt, soy sauce, oyster sauce and cooking wine into the bowl and mix well to make a sauce.

8. Add Laoganma Chili sauce and stir well.

9. Take the pot and put it on the plate.