Ingredients: pork belly, fermented bean curd, peanut butter.

Accessories: soy sauce, soy sauce, sugar, salt.

1, pork belly in cold water, add onion, ginger and a little yellow wine, boil over medium heat, skim the floating powder, and continue cooking for 20 minutes.

2. Add 4 pieces of red fermented bean curd, 3 tablespoons of peanut butter, some Jiang Mo, 2 tablespoons of soy sauce, 2 tablespoons of sugar and some salt to the bowl. This kind of peanut butter is the key to the rich flavor and fragrance of rotten meat, which is much more delicious than the one with only fermented bean curd.

3, pork belly can be cooked until you can insert chopsticks, and then remove the water control.

4, pork belly skin perforated, as dense as possible, convenient for coloring and tiger skin.

5. Dry the fat and moisture on the pork belly skin and apply a layer of soy sauce. After semi-drying, continue to apply a layer for later use.

6. There is a lot of oil in the pot. Fry the pork belly skin down until it is brown, put it in cold water and cool it for 10 minute to get tiger skin, and cut it into even thick slices.

7. Put the pork belly slices in a bowl and marinate for 5 minutes.

8. Put the pork belly slices in a bowl with the skin facing down and put them neatly. Put some sweet potato chips at the bottom to absorb oil.

9. Cover the plate and steam in the pressure cooker for 35 minutes, and steam in the ordinary pot for more than 1.5 hours.

10, buckle a plate when cooking, and turn it over quickly.