Pork belly 1 piece

ingredients

Onion 1 tree

Ginger 1 piece

2 pieces of fragrant leaves

A little pepper

Star anise 1 piece

Fennel 1 spoon

Cinnamon 1 block

5 grams of salt

4 pieces of fermented bean curd (red)

Cooking wine 1 spoon

Fermented milk 1 tablespoon

Step 1

Put pork belly in a pot, add onion, ginger, spices and a spoonful of salt, and cook the meat until it is medium-cooked. I pressed it in a pressure cooker for 10 minute.

Step 2

After cooking, take it out and air it for a while, and put it in a place that is not hot.

Step 3

Cut the meat into suitable cubes, and then cut it into large slices.

Step 4

Crush the red fermented bean curd with a spoon, pressing it as delicately as possible without small pieces, then pour in the fermented bean curd soup and mix well into a paste, and add a little cooking wine.

Step 5

Wrap the sliced meat in the adjusted sufu paste.

Step 6

Put them neatly in a bowl, and then put 2 spoonfuls of prepared sufu paste.

Step 7

Put the meat in a pressure cooker and steam it for 35-40 minutes, and steam it in an ordinary pot for more than an hour.

Step 8

After steaming, buckle it on the bowl with a plate, then turn it over, decorate the edge of the plate and pick up the bowl.