1. Pork belly 1 Cut into large pieces, add water and a bag of oily tofu.

2. Add meat, onion, garlic and star anise to the hot pot, stir-fry until golden and fragrant, and smother 3 spoonfuls of cooking wine.

3. Add soy sauce, sugar and salt, stir-fry and color.

4. Don't overcook the meat with water and cook it over medium heat.

5. After the water is dry, put in the bean curd.

6. stew for half an hour until the meat is crisp, thicken the starch, add half a spoonful of chicken essence 1 spoonful of sesame oil, and take out the pot. 1. Cut the pork belly into cubes about 3 cm, blanch it with boiling water, remove the blood foam and take out the water control;

2. Cut a tofu bubble (oil tofu) into two halves for later use;

3. Cut the onion into sections;

4. Slice ginger;

5. Pack star anise, cinnamon and clove into small packages with cotton cloth;

6. Pour the oil into the wok until the fire;

7. When the oil is burned to 80% heat, pour in sugar and stir fry until it is brownish red;

8. Pour in the meat and stir fry, so that the sugar color is evenly wrapped on the meat;

9. Cooking wine and soy sauce;

10. Pour hot water, and at the same time, add buns, onions and ginger slices;

1 1. Cover the pot and bring to a boil, and reduce the heat until the meat is eight-cooked;

12. Add tofu and salt and continue to cook for half an hour;

13. When the meat is thoroughly cooked, the tofu foam becomes soft and delicious.