Ingredients for braised pork gravy: Take out the fermented bean curd and crush it with a spoon. Add rice wine, sugar, salt and thirteen spices and mix well.

Ingredients for tiger skin pork belly: Main ingredients: 500 grams of pork belly, 150 grams of pickled vegetables.

Accessories: 10 grams of dark soy sauce, 300 ml of cooking oil, 15 grams of chives, 10 grams of ginger, 50 ml of rice wine, 5 grams of coriander, 2 star anise, 2 pieces of fermented bean curd (red), 10 grams of white sugar, 3 grams of thirteen spices.

Steps: 1. Clean the pork belly, put the pork belly into the pot with ginger slices, green onions, a little rice wine and water, and cook until the pork is tender.

2. Remove and drain the water, use a toothpick to poke holes in the skin of the meat, apply dark soy sauce on the skin of the meat, let dry and set aside.

3. Put oil in the pot. When the oil is hot, put the skin side of the meat into the pot and fry until the skin turns brown and has small bubbles. Turn over and fry for a while.

4. After cooling, cut into thin pieces.

5. Place the meat, skin side down, into a bowl and top with star anise, coriander and ginger slices.

6. Take the bean curd out of the bowl and crush it with a spoon.

7. Add rice wine, sugar, salt and thirteen spices and mix well.

8. Clean the pickles.

9. Pour the sauce in picture 7 into the meat bowl, then place the pickled vegetables on top, put it into the pressure cooker and steam for 30 minutes.

10. After 30 minutes, remove from the pan and hold the plate with a bowl, flip it over and cook the meat.