1. Cut the pork belly into pieces, soak the yuba in advance, prepare the green onion, ginger, garlic, and pepper aniseed in advance.
2. Put the Chinese pepper and 1 slice of ginger in cold water, and blanch the pork belly.
3. Blanch the bloody pork belly and control the moisture for later use.
4.
Put oil in the pot, put rock sugar in the cold oil, stir with the bottom of a spoon until the sugar foams and put the pork belly.
Because I am afraid of the sugar paste every time, I put the meat before foaming, so the coloring is not good, but it does not affect the taste.
5.
If there is too much oil after sautéing the pork belly, you can use a spoon to get some.
Leave only a small amount of base oil and saute the onion, ginger, garlic and pepper aniseed.
6. Release light soy sauce, fuel consumption, and cooking wine.
7.
Pour into a casserole and add hot water, covering the meat.
Bring to a boil and start to simmer for about 30-40 minutes on medium and low heat.
8. After about 30 minutes, season with salt and add yuba.
9. Continue to simmer for about 15 minutes, and finally collect the sauce over high heat and serve it on a plate.
