(Easy Steps In Cooking Yuba and Belly Meat)
家鄉腐竹腩肉煲的烹飪處理方法如下：
1、原料： 腐竹一包(14 oz)﹐ 腩肉(1 lb﹐油豆腐一包﹐麵筋一包﹐炸魚片一塊﹐冬菇(十餘 粒) 南乳一磚﹐八角一粒﹐片糖一寸﹐薑兩片﹐雞湯兩罐﹐料酒､油鹽、少許各適量。
2、備料： 腐竹隔夜用凍水浸透﹐然後切段﹔ 冬菇用水浸透﹐然後切成小塊﹔ 腩肉切件出水(用水滾一滾)撈起備用﹔ 炸魚片切片
3、烹調： 先用鑊猛火加油､薑片､南乳､將腩肉爆香。然後加入其它材料燘一時 四十五分至兩小時。
Yuba is from the soy bean family. It is made by drying the cream of soy bean milk. The homemade yuba and pork belly meat cooking method is as follows:
1. Recipe﹕ Yuba (one 14-oz package), pork belly (1 lb), fried tofu (1 package), gluten (1 package), Fried fish meat (1 stick), dried black mushrooms (10 + pieces) Fermented bean curd southern style [a.k.a. Soy bean sauce] (1 square piece), octagonal (1 piece), cane sugar stick (approx. 1 inch), ginger(2 slices), chicken broth (2 cans), cooking wine, oil, salt, a little bit of each as desired.
2. Preparation： Soak yuba overnight with cold water, then cut into sections; soak black mushrooms in water and then cut into small pieces; cut pork belly into pieces and boil them briefly in a pot. Slice the fish stick into pieces.
3. Process： Fry belly meat in a wok with ginger, oil, cooking wine, salt and fermented bean curd. After the color of meat changed, add rest of recipe including chicken broth. Time required is 1 hour 45 minute to 2 hours.
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