The smell of yuba is beautiful, but it must be soaked for a long time. Here, while introducing the recipe in detail, Huahua will also share with you the tips of soaking yuba for half an hour, so that if you cook at night, you can soak yuba without waiting too long, without delaying cooking or pot cooking. Pork slices of Pleurotus ostreatus and yuba are prepared in advance: 200g of raw pork, 300g of Pleurotus ostreatus and yuba, 2 peppers, 2 vegetable oils, rice wine, soy sauce, oil and salt.
The first step is to break two yuba into small pieces and soak them in warm water within 50 degrees. It is not recommended to use boiled water here, because boiled water can easily disperse yuba. In the case of soaking, cover the surface of the vessel with a layer of fresh-keeping bag, and it will basically bubble up and down after soaking for 30 minutes. Some stretching parts of Yuba are probably still relatively hard. At this time, change the water in the fish tank and soak it in warm water 10min.
Step 2, clean the Pleurotus ostreatus, break it into strips, and drain the water for later use. Slice 200 grams of pork, add a little yellow wine and salt to marinate 10min. 2 Keep the pepper stalks, seeds and strips, and then cut a small amount of ginger foam.
Step 3: Pour a small amount of vegetable oil into the wok, bring it to a boil, pour in small fresh meat, stir-fry until it changes color, and then pour in ginger foam to saute. Then pour in the yuba section, a spoonful of soy sauce and a spoonful of oil-consuming seasoning. Then pour in the strips of Pleurotus ostreatus, stir well and simmer for a while.
After 2 minutes, the Pleurotus ostreatus can separate out more water, so keep the lid on and simmer for 4-5 minutes. When the time is up, pour in the pepper section, taste it, consider adding salt as appropriate, and stir fry for another minute.