[1] Production method:
1. Choose pork belly (with skin) about 1 kg, and cut into large pieces with a length of 6 cm.
2. Put the meat tightly in the pot with cold water to remove impurities.
3. Add water, meat, a spoonful of cooking wine, an octagonal, a few prickly ash and a piece of cinnamon, ginger and onion to the pot and cook for 30-40 minutes. Boil the fat out of the meat.
4. Take out 4-5 pieces of Wang Zhihe sufu, put it in a bowl, add a little soy sauce and tofu soup, and mash them together.
5. Take the cooked meat out of the pot and put the skin on a plate to cool it for later use.
6. Slice the cold meat (0.5 cm thick) and prepare shredded onion and ginger for later use.
7. Stick the sliced meat with soy bean curd, take a rice bowl, put it neatly, pour the remaining soy bean curd soup, add a spoonful of cook the meat soup, and add shredded onion, shredded ginger and star anise. Steam the bowl with meat in the pressure cooker for 30 minutes.
Special instructions:
1. When you are in cook the meat, you can cook for a while and boil all the fat and oil, which is healthier.
When you cut the meat, you should cut it thinner, because the meat goes bad easily.
When eating, it is wrapped in steamed bread, which is a bit like braised pork with plum vegetables in Hangzhou, but it has a unique taste because of the addition of sufu.
Lanzhou's specialty food, with the same name as Shaanxi's bad meat, has two flavors. You can try this delicious food.