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Mainly highlighted seasoning: Chubang soy sauce

Ingredients: 150g yuba, 250g pork belly, 6 free-range eggs, 25g ginger, 25g chives, 3 star anise, 5 dried chili peppers, 3 cabbage sum (cut in half).

Seasoning: 50g Chubang soy sauce, 15g Chubang chicken powder, 30g Chubang onion and ginger cooking wine, 50g Chubang 100% peanut oil, 5g refined salt, 3 pieces of rock sugar, 750g stock.

Production process:

1. Tear the yuba into large pieces with your hands, fry in a 30% hot oil pan until golden brown, remove and set aside, blanch the cabbage in oil and salt water until cooked, scrape and clean the pork belly, and cut into pieces of about 2 cm in size;

2. Wash the free-range eggs, put them in a pot, cook them over cold medium-low heat, and peel off the eggshells;

3. Heat the pot, add Chubang 100% peanut oil, ginger (beat into pieces), chives (knotted), star anise, dried chili peppers, and stir-fry pork belly until fragrant. Use Chubang onion and ginger cooking wine, Chubang soy sauce, rock sugar, and refined salt. Season, add soup stock and bring to a boil, then simmer over low heat until cooked, add free-range eggs, yuba, and Chu Bang chicken powder, simmer until the flavor is strong and the soup thickens, place on the plate, place the eggs around the yuba, and garnish with cabbage sum. become.

Features of the dish: bright red color, strong salty flavor, perfect with wine and rice

R&D ideas and product usage:

Tips: Yangbu yuba should be fried with 30% hot oil and low heat, otherwise the color will be darker;