1. Put pork belly with skin in the pot, add water to boil, skim the foam.
2. Add another spoonful of cooking wine and continue to cook for 20 minutes.
3. Take out the pork belly and use a toothpick to pierce dense small eyes on several sides of the meat.
4. Smear the dark soy on the surface of the pork belly to color it.
5. Cut the pork belly into slices.
6. Take a piece of red fermented bean curd and two or three spoons of fermented bean curd juice, then add a spoonful of light soy sauce and a little salt and mix well.
7. Soak the meat slices in fermented bean curd juice.
8. Put it in a steamer and steam for an hour.
9. Take it out after steaming.
10. Pour out the soup in the steaming bowl, pour it into the pot and heat it to thicken the starch with water.
11. Place the meat slices on a plate, and pour the gorgon sauce on the meat slices.
Tips:no.
