pork belly

500 grams

Dried yuba

200 grams

condiments

oil

Proper amount

energy

6 tablets

Scallion

third segment

Star Anise

1

Cooking wine

15ml

Light soy sauce

30 ml

dark soy sauce

20 ml

refined sugar

5g

salt

1?o'clock

chicken essence

1?o'clock

Scallion

Proper amount

step

1. Wash the pork belly and cut it into mahjong pieces.

2. Soak the dried yuba in warm water for three hours in advance, and drain the water for later use.

3. Prepare ginger slices, onion segments and aniseed.

4. Put the cut meat into the water.

5. Put oil in a hot pot, add meat when it is 70% hot, and fry until it is slightly yellow.

6. Pour in cooking wine.

7. Pour in soy sauce.

8. After stir-frying and coloring, pour in warm water about 2 cm below the meat surface, cover the lid and bring to a boil.

9. Add soy sauce after boiling.

10. Add sugar.

1 1. Add ginger, onion and aniseed. Cover the pot and simmer.

12. When the water is half dry, pour the yuba into the fire to collect the juice.

13. Finally, add a little salt and monosodium glutamate to taste and sprinkle with chives.