1. Prepare the seasoning, soak the yuba segments with water to soften
2. Wash the pork belly with a knife to scrape off the fat on the epidermis
3. Wash the soft soaked yuba and squeeze out the water
4. Pork belly, blanch in a pot under cold water, and pick it up
5. Rinse again after dicing
6. Nonstick cold pan, add the meat
7. Add cooking wine after frying
8. Add light soy sauce and dark soy sauce
9. Add boiling water, the amount of water is almost enough to soak the ingredients, then add rock sugar, star anise and ginger slices
10. Cover high heat and boil, turn to low heat and cook for 40 minutes
11. Then add the yuba and turn to a boil
12. Turn the heat to medium heat to collect the juice and turn off the heat to bring out the pot
13. Put it in a bowl and sprinkle with chopped green onion and serve
Tips:1. The yuba is easy to taste, and the final addition will not be too salty.
2. It is also good to cook the meat on an open fire without frying the sugar color until the final juice is collected. Cook according to your own preference.
3. The taste of each restaurant is different. We use soy sauce to enhance the color and flavor of our braised dishes, and we need to add salt to adjust ourselves
4. Don't use a non-stick pan, heat the pan before adding
