卤煮火烧的做法

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Ingredients:
- 500g pork belly
- 1 piece of tofu
- 2 eggs
- 2 pieces of Chinese yam
- 2 pieces of lotus root
- 1 piece of dried beancurd skin
- 1 piece of seaweed
- 1 piece of kelp
- 1 piece of ginger
- 2 stalks of green onions
- 2 cloves of garlic
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- Salt to taste
- Sugar to taste
- Water

Instructions:
1. Cut the pork belly into slices and blanch in boiling water for a few minutes. Remove and set aside.
2. Cut the tofu, Chinese yam, lotus root, dried beancurd skin, seaweed, and kelp into slices or chunks.
3. Heat some oil in a pot and sauté the ginger, green onions, and garlic until fragrant.
4. Add the Sichuan peppercorns and chili bean paste, stir-fry for a minute.
5. Add the pork belly slices and stir-fry for a few minutes.
6. Pour in enough water to cover all the ingredients. Add soy sauce, cooking wine, salt, and sugar.
7. Bring to a boil, then reduce heat and simmer for about 30 minutes.
8. Add the tofu, Chinese yam, lotus root, dried beancurd skin, seaweed, and kelp. Simmer for another 10-15 minutes until all ingredients are cooked through.
9. Beat the eggs and slowly pour them into the pot, stirring gently to create egg ribbons.
10. Adjust seasoning if needed and serve hot. Enjoy your delicious 卤煮火烧!
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