Stewed Pork Belly with Ginkgo Bean Curd

1. Remove the fat from fresh pork belly, rub it evenly with salt and starch (cornstarch), rinse with water, repeat this 3 times, and then simmer Water for 3 minutes, remove the remaining white fat with a knife, and finally wash it with cold water;

2. Soak the ginkgo (fresh) in hot water and peel it; if it is a dried fruit with shell, pat it first Crush and peel, then soak in hot water and peel;

3. Wash the glutinous rice and barley; wash the red dates, flatten and remove the core; slightly smash the peppercorns with a knife;

4. Wash the yuba and break it into sections;

5. Boil water, add pork belly, glutinous rice, barley and red dates, simmer over high heat for 20 minutes, reduce to simmer and simmer for 40 minutes, add ginkgo and yuba, and cook for most of the time Hours later, add salt to taste and drink the soup. Remove the pork belly, let it cool and slice it into slices. You can put it back into the soup and boil it before eating. You can also fry some shredded ginger and green onion in hot oil, add soy sauce, and pour it on top of the belly slices to make a delicious cold pork belly dish.