1. Soaking beans: soybeans need to be soaked for 8- 10 hour, washed and drained, and half a catty of dry soybeans will soak out about a catty of wet soybeans.

2. Beating: The cooking machine grinds soybean milk, and the ratio of cold water to soybean milk is thicker than that of normal soybean milk, and grinds it 1 min to form smooth soybean milk juice.

3. Filtering: put in a cloth bag to squeeze out soybean milk and remove bean dregs.

4. Put the filtered soybean milk into a boiling pot and heat it for 5 minutes, but don't heat it repeatedly.

5. Pour the cooked soybean milk into a clean stainless steel basin or stainless steel tray, put a pot under it, and put water in the pot, which is slightly hot.

6. As the surface of the soybean milk basin is heated, a layer of bean skin begins to appear, which is the yuba skin.

7. Pick it up from both sides with chopsticks.

8. Lift the chopsticks and the yuba will come out.

9. Hang it on a wire rack to dry.

Blanch the bean skin in boiling water, take the oil pan, fry the bean skin until golden brown, and take it out.

Stir-fry the oil pan with Jiang Mo, then add dried Chili, Chili powder, pepper, cinnamon, star anise and sugar until the fragrance disappears, add soy sauce and a small bowl of water and bring to a boil.

Add yuba, salt and cooking wine, stew until tasty, sprinkle with Chili powder, and take off the pot.