Ingredients: 350 grams of pork belly with skin, 4 to 5 slices of ginger, appropriate amount of pepper, appropriate amount of aniseed, appropriate amount of bay leaves, half a green onion, 1 spoon of honey, 4 pieces of fermented bean curd.

Method:

1. Wash the pork belly with skin, put cold water into a pot, bring to a boil, and boil another pot of boiling water at the same time.

2. Prepare and wash onions, ginger, pepper, aniseed, etc.

3. Take out the cooked meat, wash it with hot water, add clean boiling water, and stew it with onion, ginger and aniseed for one hour.

4. After stewing, take it out and dry it.

5. Apply a layer of honey on the skin.

6. Put the skin side into the oil pan and fry. Be careful with this step! The oil will fry it really, really hard! If you're afraid, you don't have to fry it. You can just put less oil in the pan and fry the pork skin a little.

7. The fried meat skin is hard, so put it into the cooled broth and soak it overnight to let it soften.

8. If the skin of the meat soaked overnight becomes wrinkled, take it out and cut it into thin slices.

9. Add 4 pieces of fermented bean curd with a little sugar and press it into puree.

10. Apply evenly on each piece of meat, and then place the meat neatly, skin side down, in a small bowl.

11. Steam for 1 hour.

12. Use a plate to press it on the bowl and carefully flip it upside down.