1. Cut the pork belly into 5mm thick slices, add the cooking wine, starch, and ginger slices and mix well. spare.
2. Soak the yuba and cut into sections, boil and peel the quail eggs, cut the mushrooms in half, prepare the onion and garlic cloves.
3. With a little oil, add 1 tablespoon of white sugar and fry the sugar color, add pork belly and ginger slices, and fry until the color changes.
4. Fry out the oil.
5. Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, stir fry evenly.
6. Add shiitake mushrooms, green onion, garlic cloves, and stir fry a few times.
7. Add an appropriate amount of boiling water, and add an appropriate amount of salt according to the amount of ingredients and taste. Bring to a boil, simmer for 15 minutes.
8. Add the yuba and quail eggs, stir-fry, and let the yuba dip in the soup.
9. Simmer for 5 minutes. After the fire, the juice is collected.
10. Out of the pot.
11. Finished picture
Tips:The pork belly uses a little more lean meat, and the oil is fried so that it won't get greasy.
