Seasoning: fermented bean curd (red) 30g star anise10g sweet noodle sauce 50g sugar 20g cooking wine10g salt10g onion 50g garlic 50g ginger 25g vegetable oil 30g each.
Li Ji jar meat practice:
1. Pork belly and lean meat are cut into 4cm square;
2. Cut the onion into sections and cut the ginger into thick slices;
3. The fermented bean curd is broken with chopsticks;
4. Put the spoon on the fire, add the base oil, add the meat when the oil is hot, stir fry over high fire, and add sugar to stir fry;
5. When the meat is golden and transparent, add sweet noodle sauce, ginger slices, onion segments, garlic cloves, salt, aniseed, fermented bean curd, cooking wine and soup, and bring to a boil;
6. Turn to low heat for 20 minutes, and then turn to low heat for 6 years;
7. When the jar is on fire, pour in the stew and simmer for about 2 hours until the meat is rotten.