Preparation materials:

Pork belly: 500g, red yeast rice wine grains: 50g, red bean curd: 1 piece, green onion: appropriate amount, ginger: appropriate amount, cooking wine: appropriate amount, rock sugar: 1 Large pieces, cinnamon: 1 piece, pepper: appropriate amount, garlic, 3 cloves.

1. Rinse and soak the pork belly in water

2. Wash the pork and blanch it in water

3. Skim off the floating residue and cook for a few minutes, keeping the broth.

4. Take out the meat, with the skin facing up, use a knife to score about 3 cm squares on the skin, do not cut too deep

5. I made a net with bamboo skewers Put it under the meat to prevent the skin from sticking to the pot.

6. Place the bamboo skewers underneath and the meat pieces on top.

7. Put the meat soup into the pot, add onion, ginger, garlic, star anise, pepper, cinnamon and rock sugar.

8. Add cooking wine and a little salt and bring to a boil over high heat.

9. Skim off the floating residue again, turn to low heat and simmer for 1 hour until the meat is crispy and tender. Remove the onions, ginger and other seasonings.

10. Boil water in another pot, add a spoonful of salt, a few drops of oil, and blanch the rapeseed cores

11. Remove the rapeseed cores and rinse them with cold water.

12. Mix the red yeast lees and red fermented bean curd

13. Put it in the pot, add a little broth and turn off the heat.

14. Place the rapeseed hearts on the bottom of the plate.

15. Take out the cooked meat and put it on a plate.

16. Pour the red sauce onto the meat on the plate.