Ingredients:

Fermented bean curd, pork belly, chopped green onion, ginger slices, cooking wine, Sichuan peppercorns.

Method:

1. Put an appropriate amount of water in the pot, add chopped green onion, ginger slices and cooking wine, cook the pork belly with skin for 20 minutes, take it out of the pot and let it cool;

< p>2. Crush fermented bean curd, add cooking wine and water to make juice and set aside. Cut the pork belly into thin slices, spread the sauce evenly, and place the meat skin side down in a bowl;

3. After all the meat slices are in the bowl, pour the remaining sauce and sprinkle with chopped green onion, ginger, Sichuan peppercorns and star anise . Steam in a steamer for 1 hour, take out of the pot, place a plate on a bowl, flip over quickly, and place the meat slices on the plate.

Fermented bean curd is a soy product with high nutritional value. Its protein content reaches 15%-20%, which is equivalent to meat. It is also rich in calcium. Fermented fermented bean curd has been fermented for a long time during the production process, thereby generating a large number of oligopeptides, which have various physiological health functions such as anti-aging, anti-cancer, lowering blood lipids, regulating insulin, etc., and are very beneficial to human health, so you can rest assured edible.