1. Soak the wide powder overnight in advance for later use.
2. Soak the yuba in advance and cut into sections.
3. Wash pork belly, drain water, and slice.
4. Heat the pan, pour some oil into the ginger slices and stir fry until fragrant, add the pork belly and stir fry.
5. Fry until the surface becomes discolored and oily.
6. Add light soy sauce and dark soy garlic cloves to color.
7. Pour in a suitable amount of warm water and add yuba broad powder to a boil. Turn to medium and low heat and simmer slowly.
8. Stew until the flour becomes transparent, add salt and pepper to taste.
9. Serve ready to serve.
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