1. Ready to soak the soft yuba.
2. Prepare fried pork belly (Because I have a short break at noon, I fry the pork belly the night before and put it in the refrigerator.)
3. Prepare chopped green onion, ginger and garlic.
4. Cut the yuba into sections.
5. Make a bowl of juice: add salt, cooking wine, soy sauce, oyster sauce and chicken essence, then pour in an appropriate amount of warm water and stir evenly.
6. Raise the pot and burn the oil.
7. Pour in the fried pork belly and stir-fry to get the fat (you pay attention, if you want the yuba fried pork belly to be delicious, you must let the yuba soak up the fat, so it's so fragrant). If it is fresh pork belly, use this method as well.
8. Stir out the fat, pour in the green onion, ginger and minced garlic and saute until fragrant.
9. Pour the yuba and stir fry.
10. The highlight is coming (this is an important moment for the yuba to completely absorb the fat and release the fragrance), pour the juice into the bowl.
11. Stir-fry and simmer for 5 or 6 minutes, so that the yuba absorbs the oil and at the same time inhales the fragrance of the seasoning. The dishes fried in this way are super ready for dinner.
12. Turn off the heat and start the pan.
