1. Cut the pork belly into mahjong pieces.
2. The dried tofu is knotted into louver knots and sliced with ginger.
3. The ratio of light soy sauce and soy sauce is 1.5:1.
4. Rock sugar is ground into powder with a blender, and white sugar is also available. The color of rock sugar will be brighter.
5. Put a small amount of oil in the wok, add pork belly and ginger slices, and fry on low heat.
6. Fry until the surface of the meat is slightly browned, add rock sugar powder, stir fry until the powdered sugar melts.
7. Pour in the light soy sauce and dark soy sauce, and stir-fry until they are colored.
8. Pour in the right amount of hot water to bring the pork belly to a boil.
9. Turn to medium heat and simmer for 10 minutes, add louver knots, bring to a boil, turn to low heat and simmer.
10. Cook until the meat is soft and rotten, then turn to high heat to collect the soup and it can be out of the pot.
