Fermented Bean Curd Meat
1.
Cut the pork belly into 2,5 cm cubes, slice ginger, and cut green onion into sections
2.
Add water to the pot, put the meat in cold water, boil and blanch, remove and wash
3.
Add oil to the pot to heat up, add rock sugar, and melt
4.
Put in the meat when it turns into sugar
5.
Stir fry and color
6.
Add onion, ginger, garlic, pepper, aniseed, dried chili, fry until fragrant, pour in cooking wine
7.
Add water to the meat noodles, add salt, fermented bean curd juice, soy sauce, and bring to a boil
8.
Change to low heat and simmer for about 40 minutes, when there is a little soup left, change to high heat to collect the juice, serve
Tips:
Fermented bean curd juice is salty, so put less salt