Take half a cup of warm water, add yeast and sugar, stir well, let stand for 5 minutes, then slowly pour in flour and stir it into snowflakes while pouring ~

Pour the remaining warm water into the other half, knead until it becomes light, cover it with plastic wrap and bake it in a warm place or oven for about 30 minutes ~

When the dough quality changes to more than one time, dip your fingers in the flour and press down a small nest to show that the proofing is complete ~

Press the surface repeatedly with a rolling pin to exhaust ~

After rolling it into large pieces, press it into a circle with a grinding tool with a diameter of about 10cm, brush it with tea oil, sprinkle some dry flour and fold it in half ~

Press out beautiful patterns with a disposable comb, wake up for 20 minutes, put cold water on the pot, steam for 8 minutes after SAIC, and turn off the fire for 3 minutes ~

Wash and dice the pork belly, put a little oil in the pot, pour it in, and stir fry constantly on low heat. This step requires patience to slowly force the oil out of the meat, so that the meat is delicious and not greasy ~

Stir-fry until slightly yellow, and pour out excess grease ~

There is a half bowl of lard, which can be used to accompany rice, make eggs and jiaozi, mix noodles and so on.

Add shredded ginger, soy sauce and rock sugar, stir well, add two bowls of hot water, and simmer for 30 minutes ~

Add mushrooms and dried tofu and continue stewing for 20 minutes ~

Add diced potatoes, salt and light soy sauce and continue stewing for 20 minutes until the soup is thick ~

The secret meat sauce is ready ~ it smells good.

With lotus leaf clips or bibimbap, perfect ~