1. Soak the cut pork belly in clean water for 30 minutes.
2. Rinse the yuba with clean water and set aside.
3. Prepare accessories.
4. Blanch the soaked meat.
5. Add the blanched meat and aniseed cinnamon, chili and nutmeg and stir-fry until the meat is slightly yellow.
6. Put a small amount of oil in the wok, add white sugar, and fry the sugar color.
7. The sugar color is fried into a brown-red color with big bubbles.
8. Stir-fry the slightly yellowed pork belly quickly, so that the meat can be evenly covered with sugar.
9. Add the cooking wine soy sauce fermented bean curd and stir fry evenly.
10. Pour in boiling water, no meat.
11. Add green onion and ginger.
12. Break the yuba into large pieces and put it in a meat pot. Turn to low heat and simmer for 1 hour until the soup shrinks.
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