Pork belly is generally the best way to make buckwheat bowls.

The making method of buckle bowl is:

Ingredients: 600 grams of pork belly with skin, 2 slices of ginger, 3 sections of green onions, 2 spoons of cooking wine, 5 ml of rice vinegar, 10 ml of dark soy sauce , 8 pieces of bean curd, 6 tablespoons of sugar, 2-3 grams of salt, 2 star anise, 8 peppercorns, 1 piece of cinnamon, 3 cloves, and 3 bay leaves.

Method: 1. Cut the pork belly into two pieces and put them into the pot, add cold water, at least enough water to cover the pork belly, add onion, ginger and aniseed, 5 ml of rice vinegar, and then pour in an appropriate amount of cooking wine to remove the smell. 2. After the water boils, turn to medium heat and cook the meat. Add 2-3 grams of salt to let the meat absorb the flavor. 3. Wait until the heat of the pork belly has dissipated and cooled down, then cut into thin slices. 4. While the meat is being refrigerated, you can prepare the bean curd juice first: 8 pieces of bean curd + a small amount of bean curd juice + 6 spoons of white sugar (about 80-90 grams), crush the bean curd and mix evenly. 5. Add 10 ml of dark soy sauce to adjust the color. The color of the steamed fermented bean curd meat will be brighter after adding dark soy sauce. 6. Put the pork belly slices in, so that each piece of meat is evenly coated with fermented bean curd juice. 7. Place them in a bowl, skin side down, and place the remaining minced meat on top of the bowl. 8. After the water boils, steam over medium-high heat for 90 minutes, then put it into a plate.