1. 250g pork belly with skin, pot under cold water, boil over high heat, remove and rinse with cold water and drain
2. Heat the wok, put the lard to melt, then add the small vegetarian chicken, sprinkle with salt, and fry until both sides are golden and crispy, and serve for oil control
3. Pour out the excess oil in the wok, leave a little base oil on medium heat, add the green onion, ginger, garlic and fry until fragrant, then pour in the pork belly, stir fry until the surface is golden, add 2 spoons of dark soy sauce, 2 spoons of soy sauce, and 1.5 spoons of oyster sauce Stir fry and color evenly
4. Pour in boiling water to cover the pork belly, add 2 slices of bay leaves, 2 star anises, a little rock sugar, an appropriate amount of Mapo tofu sauce, cover, boil over high heat and turn to medium-low heat and simmer for 20 minutes
5. Take out the pork belly, add the small vegetarian chicken, and simmer in the soup for about 5 minutes until it is colored and full of broth
6. Pour back the pork belly, stir-fry evenly, serve on a plate, drizzle with sesame oil, sprinkle with chopped green onion, and enjoy
