Ingredients: red fermented bean curd, pork belly

Exercise:

1, pork belly cut into pieces, fried first, drained for later use.

2, a little oil, add minced garlic, add pork belly, add red rotten milk, stir fry, add two bowls of boiling water, change to slow fire, and when it is almost cooked, open the fire to collect juice.

Exercise 2

Ingredients: pork belly, red fermented bean curd, fermented bean curd onion, ginger, cinnamon, star anise, fragrant leaves, fennel and various seasonings.

Exercise:

P 1: Pork belly is put in a pot with cold water, with wine and chopped onion and ginger.

P2: Wash the pork belly and cut it into 2.5cm square pieces.

P3: Crush three pieces of red fermented bean curd and two spoonfuls of fermented bean curd and mix well for later use.

P4: Put a little oil in the pot, heat the onion and ginger and stir-fry.

P5: Then add the pork belly and stir-fry for a while, then add the crushed fermented bean curd and juice.

It will be easier to splash at this time, so be careful.

P6: After pork belly is wrapped with sufu, water can be added, and the amount of water is just below pork belly.

P7: Add fennel, star anise, cinnamon and geranium after the fire is boiled.

P8: Turn down the heat and add sugar to taste. Because fermented bean curd is added, salt should be added as appropriate.

P9: Continue stewing for 40-50 minutes. If there is still a lot of soup at this time, turn to high heat to dry.

Exercise 3

Ingredients: pork belly with skin, north tofu.

Ingredients: red tofu, ginger juice, cooking wine, sugar, coriander.

Exercise:

1, pork belly is washed, boiled in water until it is 80% cooked, and poked thoroughly with chopsticks. Take out and cool, and cut the meat into pieces after 1 cm to 1.5 cm.

2. Add fermented bean curd and juice, cooking wine, ginger juice and a little sugar to make a sauce, add pork belly and mix well.

3. Put the sliced meat stained with juice neatly in a bowl, and then put the tofu stained with juice on the meat.

4. Steam in a steamer 1 hour. Before serving, pour the steamed meat on a plate and decorate it with some coriander.