1. 350g old tofu, 80g pork belly, 1/2 green onion, 1 small piece of fresh ginger, 3 cloves of garlic, 2 dried chili peppers, 1g fennel, 2g peppercorns, 2 star anise, light soy sauce 1 tablespoon, a little chili powder, a little salt.

2. Cut the old tofu into rectangular slices, slice the pork belly (slightly smaller than the tofu slices), and slice the onion, ginger and garlic separately.

3. Add a little salad oil to the pan, heat it up and then add the pork belly and stir-fry.

4. After frying until fragrant, add onion, ginger and garlic slices and stir well.

5. Add dried chili peppers, Sichuan peppercorns, aniseed and fennel, and stir-fry over low heat.

6. Stir-fry out the aroma and then add the stock (the stock can be boiled with pig bones and boiled until it becomes milky white).

7. Add light soy sauce according to personal taste.

8. Add a little chili powder and salt, stir well, and bring to a boil over high heat.

9. Add the old tofu, stir gently, turn to low heat and simmer for 20 minutes.