Pork belly is rich in nutrition and has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness for pregnant women. Pork belly contains iron and protein, which is easily digested and absorbed by human body and can effectively improve iron deficiency anemia.

Pork belly is rich in vitamin A, which has a certain effect on the healthy growth of fetal bones, teeth and hair. Pregnant women eat pork belly in moderation, which helps to promote the healthy development of the fetus.

1, prepare 500g pork belly;

2. Wash the pork belly and cut it into 2 cm square pieces;

3, boil water in the pot, cut the pork belly in cold water, and force the blood of the pork belly out;

4. Wash the cooked pork belly for later use;

5, seasoning preparation: two sections of scallion, ginger, star anise, fragrant leaves, rock sugar;

6, the pot is hot, and the pork belly is fried until it is oily;

7. Stir-fry pork belly until golden brown, add rock sugar, stir-fry pork belly until it changes color, and then add seasoning prepared in advance to continue stir-fry;

8. Stir-fry the fragrance, pour in the prepared fermented bean curd and continue to stir evenly;

9. Pour in a proper amount of clear water, bring it to a boil with high fire, then simmer it for more than 1 hour with low fire (adjust the amount of water and the stewing time appropriately according to the size of the meat pieces), finally add a proper amount of salt, and then collect the juice with high fire, and then take it out of the pot;

10, bright and ruddy, fat but not greasy, melted in the mouth, and fermented bean curd braised pork is ready.