Ingredients: 1 piece of pork belly with skin, 1 handful of pickles, 1 spoon of black soybean, 1 piece of red bean curd, 2 star anise, 5 slices of ginger, 5 pieces of garlic, 1 tablespoon of white sugar, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, light soy sauce

A little, appropriate amount of cornstarch, pots and pans Method/Step 1. Soak the dried vegetables in clean water and wash several times, drain the water and cut into shreds for later use. 2. Wash the pork and put it into the water with star anise and cook until

Take it out just after it is cooked (about 10 minutes), and use a spoon to spread a layer of dark soy sauce on the pig skin while it is hot. 3 Crush the tempeh, garlic, and red fermented bean curd into a puree and put it into a bowl, then add cooking wine, sugar, ginger, and raw bean curd.

Pour more oil into the frying pan and heat until it is 7 minutes hot. Then put the meat skin side down into the oil pan, cover the pot and fry for a few minutes. Turn the meat over halfway to avoid

The skin of the meat is fried until it becomes batter, take out the fried meat, let it cool and then cut it into thick slices. 5. Place the meat slices skin side down into all sides of a large bowl (I forgot to put the skin side down, the result is not so pretty), place the meat slices on top.

Pour some prepared sauce and fill it with dried vegetables 6. Put the bowl filled with meat into the steamer and steam for 35 minutes. Then strain out the soup in the vegetables and set aside. Invert the vegetables into a plate. 7

Mix the cornstarch into water gorgon powder, pour the filtered soup into the pot, then pour in the water gorgon powder and heat it, then pour the thickened gravy onto the pork belly.