Pork belly 1 (500g) red fermented milk 125g ginger, 3 slices of onion and 2 chicken essence 1/2 teaspoons (3g).

Salt 1/2 teaspoons (3g), sugar (30g), yellow rice (30ml), red rice (10g) and star anise.

Cinnamon 1 sesame oil 1 teaspoon (5ml)

working methods

1, pork belly is washed, fine hair is removed, boiled in water until it is 80% cooked, and it is good to 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 boiled into juice.

3. Put the pork belly in the pot, add water until it covers the pork noodles, add chicken essence, onion, ginger, aniseed, cinnamon, yellow wine, sugar, fermented milk, Redmi juice and a little salt, stew for 1 hour, and when the water is mostly dry, pick up the meat and buckle 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. Pour out the gravy, thicken the wok, pour sesame oil on it, and pour it on the fermented bean curd.