#trust of Beauty# Delicacy that Can't be Stopped [pork Belly with Fried Yuba]

Name: #trust of Beauty# Delicacy that Can't be Stopped [pork Belly with Fried Yuba]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 taels Pork belly; Some Yuba; Some Garlic sprouts; Some Dried chili; Some star anise; Some Cinnamon; Some Soy sauce; Some pepper; Some Chicken Essence

by Delightful food temptation

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The nutritional value of yuba: 1. The yuba is rich in protein and has high nutritional value. 2. The glutamic acid content in the yuba is high, which has a good brain-building effect and can prevent the occurrence of Alzheimer's disease. 3. The phospholipids contained in the yuba can also reduce the cholesterol content in the blood and achieve the effect of preventing and treating hyperlipidemia and arteriosclerosis. 4. Soy saponins in yuba have anti-inflammatory and anti-ulcer effects. 5. Yuba contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and concentrates the essence of soybeans. It is the nutritional champion of soy products.
Yuba, also known as yuba or tofu skin, is a solidified film on the surface of boiled soy milk. It can be eaten fresh or dried. It is a common food material in East Asia. Yuba is a kind of traditional food that Chinese people love very much. It has a strong bean aroma and a unique taste that other soy products don't have. "

Ingredients

4 taels Pork Belly
Some Yuba
Some Garlic Sprouts
Some Dried Chili
Some Star Anise
Some Cinnamon
Some Soy Sauce
Some Pepper
Some Chicken Essence

#trust of Beauty# Delicacy that Can't be Stopped [pork Belly with Fried Yuba]

1. 4 taels of pork belly, cut into thick slices, put in a bowl and set aside; appropriate amount of garlic sprouts, cut into sections; appropriate amount of dried pepper, star anise, and cinnamon.

#trust of Beauty# Delicacy that Can't be Stopped [pork Belly with Fried Yuba] recipe

2. 1 pack of yuba, take out and soak with water. After soaking, remove and cut into appropriate lengths for later use. Pour more water in the pot, boil, pour in the yuba, cook for 2 minutes, boil the yuba to remove the beany smell of the yuba, remove the water and set aside.

3. Heat the pot, remove the right amount of oil, add pork belly slices, turn to low heat and stir-fry slowly, stir out the oil of the pork belly, and stir fragrant. After the pork belly is fragrant, add dried chili, star anise and cinnamon, stir-fry with spices and add appropriate amount of soy sauce. Stir-fry evenly to make the pork belly color. After coloring, add appropriate amount of water, salt, and pepper, cover and simmer for 3 minutes.

4. After 3 minutes, open the lid, add the yuba, cover the lid, and simmer for 10 minutes. Open the lid after 10 minutes, add appropriate amount of chicken essence, garlic sprouts, pour in an appropriate amount of cornstarch water, stir fry evenly, and then turn off the heat. Boil another hot pot and put the yuba into the pot to further force out the aroma of the dishes, and the deliciousness is ready.