1. Cook the pork belly until it is mature and remove it.
2. Cut the boiled pork belly into large pieces, and cut squares on the skin with a knife
3. Mash the fermented bean curd cubes together with a large spoonful of fermented bean curd juice, crush the rock sugar with the back of a knife, cut the green onion into sections, and replace the ginger powder with ginger powder if there is no ginger
4. Add cooking wine, soy sauce, rock sugar, ginger powder, and salt to the fermented bean curd and mix thoroughly to form fermented bean curd juice for later use.
5. Put the pork belly in a pressure cooker, add water to cover the meat noodles, add star anise and fragrant slices
6. Pour the fermented bean curd juice and simmer for 25 minutes after SAIC
7. Put the pressed meat and broth into the wok and collect the broth
8. The soup is not off the heat
9. Sheng out, fat but not greasy
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