Mix fermented soybean, fermented bean curd and garlic, and add ginger, salt, sugar and soy sauce to make juice. Then pour the juice on the meat, steam for 50 minutes to prepare the sauce, 5 minutes, take out the original juice, turn the meat and taro pieces over in the casserole, and put the fried Chinese cabbage around. Heat a wok over medium heat, add steamed gravy, soup and soy sauce, thicken with wet starch, add tail oil and push evenly, take out the buttons poured in the casserole, pour in dried plums, add salt, allspice powder, one tablespoon of soy sauce and two tablespoons of cooking wine, stir well, and collect the juice on low heat for later use. Cleaning the wheat, cutting into sections with the length of 1 cm, and cutting pickled peppers into sections with the length of 2 cm; After the pork is cooked until it is not cooked, take it out, dip it in water, wipe it while it is hot, add sugar juice, let it cool, fry it in an oil pan until it turns red, take it out, soak it in hot soup until it becomes soft, take it out and let it cool, and cut it into pieces of 10. First, put the marinated pork belly (marinated for about 15 minutes) with the skin facing down, and code it into the fragrant plum vegetables.
Add appropriate amount of water, soy sauce, soy sauce, rock sugar, salted ginger, star anise, etc. To cook, simmer for a while, add water to the pot to boil, steam the pork in the pot for 1 hour, add water, and add pork belly. After boiling, skim off the foam. Then add a little cooking wine to the pot, and add large pieces of ginger and onion. Cook slowly for about thirty minutes. Punch a small hole in the pigskin with a toothpick, color it with soy sauce while it is hot, smear it evenly, and take a pot to burn oil. Add a little oil to the pan and fry the pork belly. Be careful when frying. You can cover it with a pot cover and fry the pork belly into golden brown.