1.
Wash the pork belly, blanch it, and pat two pieces of ginger in.
(Don't pour out the blanched soup)
2. Yuba cut into small pieces and soaked
3. Chestnut peeled and washed
4.
Cut the blanched pork belly into small pieces and put them into the pressure cooker together with the chestnuts. (The yuba will not be released temporarily)
Add cooking wine, dark soy sauce, dried chili, pepper, star anise, sand ginger, old ginger, a teaspoon of white sugar, mix well and color.
Add a spoon of pork belly soup just now
5. Adjust the electric pressure cooker to the "no water stew" position, and select the "open lid midway to exhaust" option
6. When opening the lid halfway, pour the yuba, stir evenly, close the lid and continue to simmer.
7. The stew is finished, just take it out
Tips:The blanched pork belly is used to make vegetable soup without oil and MSG. It is delicious! (∩ᵒ̴̶̷̤⌔ᵒ̴̶̷̤∩)
