1. Prepare ingredients. 2. Soak the sherry red in water for half an hour (because the salt is salty), take it out, cut it into sections, slice the meat and slice the tofu. 3. Put the pork belly in the pot and stir-fry the oil while it is hot. 4. Add chopped green onion and stir-fry until fragrant. 6. Add water and stew in tofu for about 25 minutes. Add chicken essence and turn off the heat.