Ingredients: Pork ribs (pork belly) 750g pork (lean) 250g Seasoning: fermented bean curd (red) 30g star anise 10g sweet noodle sauce 50g white sugar 20g cooking wine 10g salt 10g shallot 50g garlic 50g ginger 25g

30 grams of vegetable oil each. How to make Li Ji Tan Pork: 1. Cut the pork belly and lean meat into 4 cm squares; 2. Cut the green onion into sections and cut the ginger into thick slices; 3. Crush the fermented bean curd with chopsticks; 4. Heat with a spoon,

Add base oil, heat the oil, add the meat pieces, stir-fry over high heat, add sugar, and stir-fry; 5. When the meat pieces turn golden and translucent, add sweet bean paste, ginger slices, green onions, garlic cloves, salt, aniseed,

Bring fermented bean curd, cooking wine and soup to a boil over high heat; 6. Reduce to low heat and simmer for 20 minutes, then turn to low heat and simmer for 6 until mature; 7. Heat the jar, pour in the stewed meat, and simmer over low heat for about 2 hours until the meat becomes tender.

until fragrant.