1. Main and auxiliary materials: dried bean curd shreds, pork belly
2. Cut the pork belly into pieces and fly water to remove the peculiar smell.
3. Then, according to the method of making braised pork, marinate it thoroughly.
4. After cooling, put it in the refrigerator and freeze for 1 hour.
5. Soak dried carob shreds for about 30 minutes and wash.
6. Put it in a steamer and steam it for about 20 minutes.
7. Chop the steamed carob shreds.
8. Take out the frozen pork belly and cut into large slices.
9. Take a bowl, put the pork belly skin down and put it in the bowl
10. Put the shredded beans on top.
11. Add the chopped green onion and ginger.
12. Add an appropriate amount of very fresh soy sauce and boiled meat in the old soup.
13. Put it in the steamer.
14. Steam for 15 minutes in the Wang hot pot.
15. Take it out.
16. Pour into the plate, decanter the soup and pour it into the pot.
17. Remove the bowl carefully.
18. Bring the soup to a boil, add a little salt and MSG to taste, and pour in water starch to thicken the soup.
19. After the gorgon juice is gelatinized, pour the soup on a plate and serve.
Tips:The pork belly is easy to slice after freezing, otherwise it is easy to chop.
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