1. Wash the lamb belly, boil a pot of water with ginger cubes, boil the lamb belly for 15 minutes, and pick up.
2. Shave the remaining hair of the lamb skin and chop it into pieces, preferably with the skin and bone, and also shave the boiled lamb belly, cut into strips, and slice ginger for later use.
3. Cut the horseshoe in half, and cut the carrot into large pieces of yuba and break off for later use.
4. Pour the southern milk into puree, add cooking wine, rock sugar, soy sauce, salt chicken powder and pepper powder to make a sauce.
5. To fry the yuba, put the oil in the pan first, then put the yuba on the fire without heating the oil, fry the yuba slowly on a low fire, remove and let cool.
6. Stir-fry the ginger slices and star anise with oil in a hot pan, then add the lamb belly to dry the water.
7. Fry the lamb belly for a while until the skin is slightly golden brown.
8. Add the horseshoe carrots, pour in the adjusted sauce, and stir-fry for a while.
9. Add water to wipe the lamb belly, boil for a few times.
10. To prepare a stew pot casserole is best to pour the boiled lamb belly into the stew pot.
11. Simmer on low heat for half an hour first.
12. Then add the fried yuba.
13. Cover the lid and simmer for another hour.
14. Enough for the clock. The thick southern milk flavor is very fragrant. You can also prepare some hot pot ingredients without turning off the fire. The whole family will start eating.
Tips: 1. The yuba must be deep-fried at low heat, like I almost burnt
2 The octagonal can be left or not
3 Be sure to change the pot without changing the moisture. If it is easy to dry, it will be out of juice.