(1) Appropriate amount of pork belly, aniseed, tsaoko and clove.
(2) Wash the 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.
(3) Pour cooking oil into the wok, while waiting for the oil to heat up, cut the bean curd into large pieces with a thickness of 3cm*5cm, and shred the onion and ginger.
(4) When the oil is 6% hot, put the meat and tofu pieces into the oil pan, and fry the skin of the meat and tofu into golden brown, and then take them out.
(5) Spread soy sauce on the skin while it is hot. Cut the meat into small pieces about 1.5cm. Tofu is cut in half.
(6) Put the meat skin down next to the bottom of the bowl, and spread the fried tofu blocks on it flush with the mouth of the bowl. Add pepper and star anise. Shredded onion and ginger, pepper.
(7) Mash two pieces of bean curd milk, add appropriate amount of fermented milk, clear water, cooking wine, chicken essence, white sugar and a little soy sauce, evenly pour them into 6 pots, and steam them on the pot for more than half an hour. Take it out and buckle it on a plate, and you can eat it.
2. How to buckle the bowl of crispy meat in Kaifeng
(1) Peel the meat and cut it into strips. Marinate with salt monosodium glutamate and chicken essence for more than ten minutes.
(2) Beat the rice noodles with eggs into a paste and mix well with the crispy meat.
(3) put the oil in the pan, heat it, add the evenly mixed crispy meat, fry it until golden, and take it out for later use.
(4) Put the fried crispy meat into a bowl, add the prepared salt water, onion, ginger, pepper and star anise, steam it in a cage for 1 hour and then buckle it on the plate.
3. How to buckle the bowl
(1) Ingredients: pork belly, tofu milk, dried beans for the following dishes, fried tofu and plum vegetables can all be seasoned with monosodium glutamate, chicken essence and sugar.
(2) Boil the pork belly in a boiling water pot until it is uncooked. Take it out without blood, spread soy sauce on the pigskin, fry the skin in a 19-degree oil pan until it is blistered and hard, take it out and let it cool for later use.
(3) soak plum vegetables or dried beans in water and wash the sand. Marinated plum vegetables should be soaked for a long time to remove the salty taste.
(4) break the bean curd, and add monosodium glutamate, chicken essence and white sugar for seasoning.
(5) Cut the cold pork belly into .5cm thick slices, mix them with the broken bean curd, put them in a bowl, put the washed plum vegetables in the bowl, steam them in a cage for 9 minutes, then take them out of the pot and buckle them in the bowl before serving.