1. First, prepare soybeans, peanuts, carrots and other materials.

2. Then, cut the dried tofu into small pieces and the meat into dices about the same size as radish.

3. Then, prepare a large pot, add enough water to the peanuts, add bay leaves, star anise, and peppercorns, cook until half cooked, add soaked soybeans, continue to cook until the two ingredients are almost cooked, and stop the heat.

4. Then, prepare another stove and a wok. Heat the oil to 70% and sauté the onions and ginger until fragrant. Add the pork belly and stir-fry. Add light soy sauce, cooking wine, and a little dark soy sauce to enhance the color. Stir-fry until the pork belly is oily, and set aside.

5. Then, fry the cut dried tofu in a pan after the oil is hot until the surface is golden brown.

6. Then, clean the wok over low heat, heat the oil to 50%, add onions and ginger, and add dry red chili powder.

7. Then, stir-fry the chili pepper until fragrant and stir-fry the red oil. Add the diced radish to the wok and stir-fry until the radish becomes soft and slightly watery.

8. Pour the fried radish, meat, and dried tofu into the pot where the peanuts are cooked.

Bring to a boil over high heat, then simmer over low heat.

9. Finally, the production of Xuzhou pepper sauce is completed and the problem is solved.