Ingredients?

Pork belly

Yuba

One green pepper

One red pepper

A little celery

Three green onions

A little garlic

A little ginger

Half a carrot

One tablespoon of Pixian Doubanjiang

Two spoons of light soy sauce

Two spoons of cooking wine

One tablespoon of dark soy sauce

Five grains of rock sugar

Two fragrant leaves

One star anise

One grass fruit

A little salt

A little chicken essence

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Hot water

How to make dry-pot yuba pork belly?

Cut the pork belly into small pieces, blanch it in boiling water with a little cooking wine for five minutes, take it out, rinse it with warm water and drain Set aside

Cut the green and red peppers into hob pieces, slice the carrots, cut the coriander, green onions and celery into sections, pat the garlic and slice the ginger

Preheat the cast iron pot (white enamel) , add the drained pork belly and fry until the oil is released, drain the oil out of the pan

Leave a little base oil in the pot, add garlic and ginger and fry until fragrant, add Pixian bean paste and fry until the red oil is released

Add pork belly and stir-fry, add cooking wine, light soy sauce, heat water and mince ingredients, bay leaves, star anise, grass fruit, green onions and rock sugar into the pot together, bring to a boil over medium heat. Half an hour

At this time you can prepare the yuba, soak it in warm water for about 20-30 minutes, fry it into small pieces and set aside. It depends on your taste or the quality of your yuba. How long should you soak it?

Half an hour Put the soaked yuba into the pot, add dark soy sauce to color, stir-fry over high heat until the juice is reduced

Add in celery, green onions, green and red peppers and carrots and stir-fry until raw, add salt Season with chicken essence

Garnish with coriander and chopped green onion and serve directly