Pork belly: 500g, red koji distiller's grains: 50g, red fermented bean curd: 1 piece, green onion: appropriate amount, ginger: appropriate amount, cooking wine: appropriate amount, rock sugar: 1 piece, cinnamon: 1 piece, pepper: appropriate amount, garlic, 3 pieces.

1, pork belly washed and soaked in water.

2. Wash the pork and blanch it in water

3, skim the floating end and cook for a few minutes, and keep the broth.

4, take out the meat, the skin up, with a knife on the skin about 3 cm square, don't cut too deep.

5. I made a grid with bamboo sticks and put it under the meat to prevent the skin from sticking to the pot.

6. Put the bamboo stick under it and put the meat on it.

7. Put cook the meat's soup into a pot, add onion, ginger, garlic, star anise, pepper, cinnamon and rock sugar.

8. Add cooking wine and a little salt to boil.

9. Skim the floating powder again, turn to low heat for 1 hour until the meat is crisp and rotten, and pick out seasonings such as onion and ginger.

10, take another pot to boil boiling water, add a spoonful of salt and a few drops of oil, and put the rape heart into the scalding.

1 1, take out the rape core and wash it with cold water.

12. Mix the distiller's grains of monascus with fermented bean curd.

13, put it in a pot, add a little broth and turn on the fire.

14, put the rape heart on the bottom of the dish.

15. Take out the cooked meat and put it on the plate.

16, pour the red sauce on the meat on the plate.