Soaking yuba is a long process, so every time you stir-fry, try to mix and match a variety of ingredients. Today's pork belly and fried fungus is just like this. Although it is one dish, it has meat, vegetarian, soy products and vegetables. In order to rush for time, when soaking the yuba, I thought that using boiling water would speed up the soaking of the yuba, but this is not the case. The correct way is to soak it in warm water at about 30 degrees. This dish has an elegant color, a chewy taste, salty and slightly sweet, nutritious and delicious, and is deeply loved by the people.

Adding a little rice wine can cause an esterification reaction with the fat of the braised pork to release the aromatic smell, making the whole dish less greasy and more delicious. It’s even simpler to make. Cut the fermented yuba into pieces, stew it directly into the braised pork, soak it in oil, garnish with garlic sprouts to enhance the flavor, and put it on the plate.

First, soak the yuba for half an hour, cut the pork belly into small cubes, fry until golden brown, remove and set aside. Use the remaining oil in the pot to sauté the onions, ginger and garlic until fragrant, then add my homemade braised base. Add the pork belly, add warm water, simmer the pork belly for 20 minutes, pour the bean curd sticks in, remember to squeeze out the excess water, so that the bean curd sticks can better absorb the soup, and this is to make the bean curd sticks more flavorful! After the yuba is simmered and the soup is almost dry, add garlic leaves and steamed fish soy sauce, then put it on a plate. Add salt in advance when cooking the yuba, so that the yuba can easily absorb the flavor. The cooking time depends on the situation. Some take longer!

After soaking, good-quality yuba should have the characteristics of neither softness nor hardness. Cut the yuba into sections, squeeze out the water, sprinkle in dry starch and mix well. Heat oil in a pot, the oil temperature must be high, grab the yuba with your hands and slowly lower it into the oil pot, if the oil temperature is too low.

Speaking of other ways to eat yuba, that is, burning yuba. Because yuba needs to be soaked in water and takes time, many people find it troublesome. In fact, the most delicious way to grill yuba is to use balsamic vinegar, garlic juice, sesame oil, and light soy sauce. Cut it into sections and mix it well in a basin. You can also add some black fungus to make the color more beautiful.