1. Add water to the dried bean curd to soften it, pat the ginger loose, and cut the onion into sections for later use.

2. Scrape the pork belly clean and cut it into 2 cm square pieces. Wash, cut into pieces and drain for later use.

3. Cut into knots 3.5cm long and take them out after steaming.

4. Wash and drain the mushrooms after soaking.

5. Leave a little oil in the pot and add 2 tablespoons sugar.

6. Stir-fry the caramel color and put the meat in a pot to dry and color.

7. Take a spoonful of soy sauce, aniseed, cinnamon, ginger and onion.

8. Add cooking wine to remove fishy smell

9. Add 2 dried peppers to improve the taste.

10. Add mushrooms and appropriate amount of boiling water, add salt, bring to a boil, and stew over medium heat until the meat is soft 1 hour.

1 1. Add bean dregs to boil, then turn to medium heat and cook until soft.