material

300 grams of pork belly, appropriate amount of bean curd, a little star anise, a little onion, a little ginger, a little rock sugar, a little soy sauce, a little soy sauce and a little salt.

working methods

1. Pork belly cut into small pieces. Soak the bean curd in warm water for 2 hours. When it becomes soft, rinse it with water, cut it into small pieces (of any length), slice it with ginger and chop it with onion.

2. Blanch pork belly with boiling water for 2 minutes, then take it out, rinse it with clear water and drain it.

3. Pour a little oil into the pot and heat it on low heat. Add rock sugar and stir until it melts, and the color turns brown, that is, caramel color.

4. Pour in the cooked meat and stir-fry until it is fleshy.

5. Pour enough boiling water, light soy sauce, dark soy sauce, onion, ginger slices and aniseed, and simmer on low heat after the fire is boiled 1 hour.

6. 1 hour later, add the beans, stir well, continue to stew for about 20 minutes, stir fry a few times in the middle, and let the beans taste. If you think there is too much soup, collect the juice on fire and add the right amount of salt according to your taste.