Blanch the water first, then cut into large pieces, put a little oil or no oil in the pot, and put the pork belly in and fry. If the beans are too dry, you should buy more meat, otherwise the beans will not taste good. This dish is mainly made of dried beancurd, which absorbs the flavor of meat. Add a proper amount of light soy sauce, dark soy sauce, rock sugar and cooking wine, then add dried beancurd and stir fry, and then add cooking wine and water, without meat. Put oil in the pot, add onion and ginger, stir-fry pork belly, add soy sauce to color, add soy sauce, cooking wine, salt, rock sugar and star anise, stir well, add boiling water until the meat is cooked, and turn to low heat for one hour.

After the pot is boiled, add the dried bean curd, press it with a spoon, let the dried bean curd sink into the soup, boil it with high fire and simmer for half an hour with low fire; 7. Open the lid, simmer for 10 minutes, and turn off the fire after the soup is concentrated. This dish is ready. Generally, dried beans and pork can be mixed together to make delicious food. Among them, pork belly is the most common. Pork belly slices are generally mixed with dried beans to make fried meat, and pork belly slices are mixed with dried beans to make braised pork, roasted meat and stewed meat.

Pour a little more oil than ordinary cooking. When the oil is hot, add millet pepper and garlic and stir-fry. Then pour the marinated pork belly and stir-fry for two or three minutes. Then add water instead of vegetables (you can add more), add soy sauce and soy sauce. Add a proper amount of water to the pot and cover it with low heat to stew. When the soup is half received, add appropriate amount of salt to taste, and then continue to simmer, without soup. Dried beans foam more easily when soaked in warm water. Pork had better be simmered slowly, which is easy to cook and tastes good.

After frying the meat, put the lean meat in, add soy sauce, water, Laoganma and a little salt to start stewing the meat. If you like spicy food, you can add more Laoganma or dried Chili. Cover the fire, bring to a boil and simmer. After 40 minutes, add chopped dried beans. Continue to simmer on medium heat for 20 minutes. Juice collection: open the lid and turn to high heat, collect the soup for about 3 minutes, sprinkle a handful of shallots, turn off the heat and serve directly.