1. Prepare the ingredients: Soak the fungus in warm water, remove the roots, and clean it for later use. Soak the yuba in warm water and cut into sections for later use. Blanch the meat with cooking wine (already blanched) and cut into slices for later use.
2. Pour an appropriate amount of peanut oil in a hot pan, add the meat slices and fry until golden brown on both sides.
3. Put the fried pork slices on one side of the pan, pour the fungus and stir fry for a while.
4. Pour the yuba, stir-fry the fungus and pork slices.
5. Add appropriate amount of hot water, salt, and light soy sauce, and simmer for about ten minutes on high heat.
6. When the soup is almost dry, turn off the heat and sprinkle a little chicken essence to taste.
7. Out of the pot and plate, the finished product picture.
8. Finished picture.
