1. Peel off the yellow skin, leaving only the white meat. Add water to the pot and blanch until the bitter water comes out. Too cold water, squeeze out the water, and then soak in water (overnight is best).
2. Peel off the yellow skin, leaving only the white meat. Add water to the pot and blanch until bitter water comes out. Too cold water, squeeze out the water, and soak in water overnight (I used fire directly, because the first time I used fire, it was a bit charred).
3. Squeeze out the water again before cooking, and then soak again. Make sure that all the bitter water is precipitated.
4. Cut the side dishes well.
5. Put a little oil in the pan, and when the oil is hot, add the pork belly and fry until the oil comes out.
6. Add garlic, rice pepper, tomato and stir-fry in turn, adjust a little salt and fry to taste.
7. Remove the grapefruit peel from the basin and squeeze the water.
8. Add the grapefruit peel and continue to stir fry.
9. Disperse the fermented bean curd with water, pour it into a pot and simmer until dried (I used 2 pieces of fermented bean curd, so the water is a little bit more. If you don't like to eat fermented bean curd, just braise it with water).
10. Let the light soy sauce continue to fry, and add a little more fuel. When the water is about to dry, add garlic and stir fry.
11. Turn off the heat and serve it on the plate. It is fragrant and spicy, with a little tomato acidity, which is especially good for serving. Eating and playing can kill a plate alone.
Buy on JD
Buy on Amazon