Pork belly 500 grams

80 grams of dried beans (depending on the size of your own plate)

Soy sauce, salt, ginger, sugar and a little star anise.

How to buckle the meat with dried bean curd?

First, dried beans must be soaked one night in advance. I made it at noon, so it's a little difficult to eat it at night. I cooked 10 in boiling water for more than 0 minutes, and the taste was very strong. It is recommended to boil and soak it. (I like to eat soft and rotten pressure cookers for about 10 minutes)

Cut the bought pork belly, clean it, cook it in a pot, take it out about 12 minutes after the water boils, let it cool and slice it evenly. What I did last time, it was all sliced.

Next, treat the sliced meat, pour a little oil into the pot, stir-fry the sliced meat slightly, add ginger, star anise, soy sauce and sugar and color it. Don't take too long, it will burn the pot! If it takes too long, the sliced meat will turn into fried bacon. In short, you shouldn't overdo it, just to color the meat slices. Watch the time.

Let's find a bigger bowl, put the sliced meat in the bowl and set it aside for later use.

Cut dried beans into inch-long pieces, put oil in the pot, add some pepper and star anise if you like spicy food, then pour in beans and stir fry, and season with salt. Pour it into a placed bowl, put it into a boiling water pot and steam for about 30 minutes. Find a suitable plate and pour it into the bowl, turn it upside down, take it down and serve it.