1. Soak the dried yuba with warm water
2. Then cut into sections for later use
3. Wash pork belly and cut into mahjong pieces
4. Add cold water to white wine and pork belly, boil it in the pot
5. After boiling for 5 minutes, remove the controlled water (the water in the pot should be kept open, and the meat from the middle is cleaner)
6. Prepare the spices
7. Slice green onion, slice ginger
8. Add a little oil to the wok and pour the sugar
9. Stir-fry on low heat until the sugar melts slowly and the color becomes darker
10. When the color is amber, pour the blanched pork belly and stir fry until it is colored
11. Pour the meat into a pot of boiling water, add green onions, ginger, spices, cooking wine, and white pepper to a boil over high heat. After skimming the froth, turn to a low heat and start to simmer
12. When the pork belly is ripe, add salt to taste
13. Add the sliced yuba segments and simmer for 10 minutes to get out of the pot
