Braised Pork Belly (Fermented Tofu Pork)

Place cold water and large chunks of pork belly into a pot, add cooking wine and slices of ginger. After the water comes to a boil, cook for two minutes, then remove the meat and rinse off the foam with clean warm water for later use.

Add fresh boiling water to the pot, put in the washed pork belly, add one tablespoon of dark soy sauce, two tablespoons of light soy sauce, half a tablespoon of oyster sauce, and add Sichuan peppercorns, star anise, Sichuan peppercorns, dried red chili peppers as shown in the picture, a small section of the white part of a green onion, drip in 2-3 drops of white liquor for fragrance, and add a little salt and MSG. After it comes to a boil, reduce to low heat and slowly simmer for about twenty minutes, until a chopstick can be inserted; it should not be too soft, otherwise it will be difficult to slice.

Scoop out and let cool for later use.

After cooling, cut into 0.5 cm thick slices of meat (it is easier to cut when cooled).

Add half a block of red fermented tofu with half a spoon of dark soy sauce, one spoon of light soy sauce, one spoon of fermented tofu liquid, a little starch, and mix with an appropriate amount of warm water into a paste.

Dip each piece in the sauce, arrange the pork skin side down neatly, and prepare to steam.

When steaming in the pot, cover the bowl with a lid to prevent steam from entering, and steam for forty minutes.

Cover the bowl with a plate, quickly flip it over to place the meat onto the plate, and a bowl of fragrant, oily fermented tofu pork is ready. Highly recommend slicing steamed buns to sandwiched with it—super delicious!