1. Wash the pork belly and cut into pieces, blanch it in a pot of cold water, add cooking wine and ginger slices
2. Take it out and put it in clean water to wash
3. Pour oil in the pan, add rock sugar and stir fry
4. Stir fry until the rock sugar is caramel color
5. Add the pork belly and stir-fry until it's colored
6. Prepare fermented bean curd juice, fermented bean curd, fermented bean curd mashed
7. Pour hot water into the pot, no pork belly
8. Add the fermented bean curd juice to the pot, cooking wine, and cook on medium and low heat
9. Boil until a small half of the soup, turn on high heat to collect the juice
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