Buckle bowl series-fermented bean curd
1. Wash pork belly, put it in water with aniseed, tsaoko, clove, onion, ginger slices and cooking wine, and cook until it is 8 minutes cooked. Take out the washed blood and control the water for later use.
2. Pour cooking oil into the wok (pour more), while waiting for the oil to heat up, cut the North Tofu into large pieces with a thickness of 3cm*5cm, shred the onion and ginger
3. When the oil is 6% hot, put the meat and tofu pieces into the wok, and fry the skin and tofu into golden yellow, and take them out.
4. Put soy sauce on the skin while it's hot (I think it's too troublesome, so I'll leave this step out).
5. cut the meat into small pieces about 1.5cm. Tofu is cut in half (easy to taste).