1. Cut the onion into small pieces, loosen them, and soak them in warm water; cut the old tofu into larger and thick slices (not too thin, or break easily); cut the pork belly into thin slices and soak in warm water; cut the spicy cabbage into small pieces If the kimchi is slightly sour, add a little sprite or sugar to mix it; crush the garlic; slice the Beijing onion.
2. Put the broth and ginger slices in a stone pot, and simmer over a low heat; in another pot, heat up, fry the pork belly that you just picked up, fry until the fat is oily, add the onions and continue to fry, add soy sauce while frying And pepper, a little salt (this dish does not need to add oil the whole process, the pork belly itself has fat, and the pork belly has been soaked in warm water, so that after it is fried, it tastes more flavorful of the meat itself, and there is no oil if it has been fried. This scent is out).
3. Pour the fried pork belly with green onions into the hot broth (you can use water if there is no broth, buy a slightly fatter pork belly), add kimchi, stir evenly, and then put tofu slices on top, medium Stew on the fire for about 10 minutes, and people with anxious mouth can eat it. To make it more delicious, I simmered it for 15 minutes.
4. Serve it with a bowl of warm white rice, it’s time to eat!
