1. Thaw frozen tofu and cut into small pieces.
2. Soak the yuba with warm water.
3. Sliced pork belly.
4. Boil the ginger under water and blanch the pork belly.
5. Skim the foam.
6. Boil the oil in the pot, and put the yuba cut into sections to deep fry.
7. Fry the golden brown on both sides and transfer it into the casserole.
8. Prepare garlic, ginger slices and red bean paste.
9. After blanching and defoaming the pork belly, put it in the pressure cooker and cook for 10 minutes (if you don't like soft pork belly, this step can be omitted).
10. Put the yuba, frozen tofu, pork belly, garlic cloves, and Pixian bean paste into a casserole (because the bean paste has a high salt content, I didn't add salt), then pour in light soy sauce and dark soy sauce. Place the casserole on the electric stove and cook for 10 minutes.
11. Sprinkle with chopped green onion after cooking.
