It is fermented bean curd, ribs 750g, red fermented bean curd 75g, ginger slices, tender green leafy vegetables, broken water sugar, refined salt, Shaoxing wine, vegetable oil, wet starch and onion. Production process: the ribs are washed and cut into rectangles with a length of 2 cm and a width of 1 cm. Put it in a soup pot, simmer until it is half done, take it out and let it cool, and tattoo the skin with patterns. The knife is half as deep as meat. Then put two oblique cross knives on the meat surface, the depth of which is a quarter of that of the meat. Red fermented bean curd is filtered with gauze to remove residue, leaving salt water. Mix with Shaoxing wine, spread it on pork, put it in a buckle bowl and steam it in a cage. Tear off the sealing paper, remove the onion, ginger, cinnamon and star anise, and pour out the marinade, which takes about 2 hours. Set fire to the pot, add peanut oil to heat it, add green leafy vegetables, add salt, sugar and monosodium glutamate, stir fry, and put it on the plate to make the base material. At the same time, buckle the skin on the green leafy vegetables, then pour out the marinade and thicken it in the original pot, and pour it on the pork. _ _ _ _ _ _ _ Hongfu seven-day (sufu) main course. Raw materials: pork belly1(500g); Red fermented milk (125g); 3 slices of ginger; Onion 2; Salt 1/2 teaspoons (3g? Words? Spoon (30g); 2 tablespoons of yellow rice wine (30 ml); 2 teaspoons of red rice (10g); How to make sesame oil 1 teaspoon (5ml): 1. Wash the pork belly, remove the fine hair, cook it in water until it is 80% cooked, and poke it through with chopsticks. Take it out to cool, and cut it into small squares with a knife on the top of the skin. 2. Redmi adds water to make juice. 3. Put the pork belly into the pot, add water until it covers the pork noodles, add onion, ginger, yellow wine, sugar, fermented milk, Redmi juice and a little salt, and stew for 1 hour. When most of the water is dry, pick up the meat and put it in a big bowl with the skin facing down. 4. Pour the undrained soup into the meat bowl and steam it on the drawer for about half an hour until the meat is crisp and rotten. Before serving, put the steamed meat upside down on the plate, with the skin facing up, and clip off the onion and ginger. Pour out the gravy, thicken the wok, pour sesame oil on it, and pour it on the fermented bean curd.