1. Main ingredients: 750 grams of pork (rib meat), 50 grams of fermented bean curd juice.

2. Accessories: 30g rice wine, 50g sugar, 1g MSG, 5g green onion, 1 small piece of ginger, 2g star anise, 10g water starch, 100g water.

3. Wash the pork, blanch it in water, take it out, rinse it with water and drain it. Add water to the pot and add the pork.

4. Bring to a boil over high heat, skim off the foam, add rice wine and ginger, turn down to low heat and remove.

5. Use a knife to make a tic-tac-toe pattern on one side of the meat skin, penetrate the meat skin deeply, and then cut into large pieces.

6. Put red curd juice, white sugar, rice wine, star anise monosodium glutamate and water in the pot, bring to a boil over high heat, turn off the heat, add the patinated meat pieces in turn, and coat with juice.

7. Arrange the meat pieces neatly in the steaming bowl and pour the remaining juice.

8. Steam in a steamer for 2 hours until crispy.

9. Take out the steaming bowl, pour the soup in the bowl into the wok, bring to a boil, and thicken with water starch.

10. Place the meat in the steaming bowl upside down on the vegetable basin, and pour the thickened red curd sauce over it.