1. Ingredients: 500g pork belly, 4 spoons of light soy sauce, 2 spoons of tempeh, 5 spoons of dark soy sauce, 2 spoons of chili powder, and 2 spoons of brown sugar.

2. Cut the pork belly into cubes, wash it, put it in a pot with cold water, bring it to a boil, add 2 tablespoons of cooking wine and cook for three minutes, take it out and wash it without turning off the heat.

3. Wash the meat and put it in a bowl. Add 2 spoons of tempeh, 3 spoons of water, 4 spoons of light soy sauce and 5 spoons of dark soy sauce to 1 pound of meat. If you like it spicy, add 2 tablespoons of chili powder and a tablespoon of brown sugar to add freshness and color.

4. Marinate for about half an hour, then pour the meat into the casserole. Put a few chives. Choosing a casserole is just like stewing soup.

5. Put the casserole into the steamer, bring to a boil over high heat, then steam over medium to low heat for two hours. Remember to put enough water in the steamer at one time. After two hours, turn off the heat and simmer for a while without opening the casserole. It tastes more delicious.