1. Prepare the ingredients\nCut the garlic cloves into mince,\nclean the pork belly, put the pork belly in the pot and cook for about 15 minutes (until it is cooked\n). After cooking, take out the water and absorb the water with kitchen paper and place it in a basin Pigskin facing up\n
2. Use a brush to paint a layer of soy sauce on the pigskin, then use a toothpick to make small holes in the pigskin for easy taste
3. Pour cooking oil into the pan, put the cooked pork belly in the pan, and fry the pork skin up until the skin becomes a bit hard. Take it out and place it on a plate to cool down.
4. Cut into 5 mm slices
5. Put a small amount of edible oil in the pot, add minced garlic, add cinnamon, star anise, and bay leaves to fry until fragrant, remove
6. Pour dried plums and stir-fry until fragrant, add light soy sauce, dark soy sauce, cooking wine again, stir and stir evenly, add 90 g of water, cover the pot and simmer on medium heat for 12 minutes, add salt and stir evenly\n
7. Put the sliced meat on the plate, cover it with a plate, steam it in a steamer for 40 minutes and serve it out. Decant the soup of the steamed plum dried vegetable meat slices\n
8. Pour into a non-stick pan, press the fermented bean curd into a puree and stir-fry evenly, thicken with starch and water, pour into the pan over high heat to collect the juice\n\n
9. Pour the soup evenly on the meat slices.
