Process the leftover leftovers from the refrigerator and mix and match to make braised pork rind with shiitake mushrooms and bean curd for rice

Today, I combined the few pieces of pork skin left over from the pork processing years ago with shiitake mushrooms and yuba to make a dish with a rich sauce - stewed pork skin with shiitake mushrooms and yuba.

——Ingredients——

Ingredients; 250 grams of pork skin, 3 bean curd, 16 shiitake mushrooms

Seasoning: green onion, ginger, star anise, 1 gardenia, 1 star anise, 3 bay leaves, 2 teaspoons cooking wine, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, appropriate amount of salt, 1 teaspoon white vinegar

——Practice——

Step 1: Put yuba and shiitake mushrooms in warm water and soak them well for later use.  ((When soaking yuba, try to use warm water, add a little salt, soak yuba in salt water can make yuba absorb enough water as soon as possible, and can quickly soak yuba well, and there is no hard core).

Step 2: Put the pork skin into the pot with cold water, add the green onion, ginger slices, 1 teaspoon cooking wine, 1 teaspoon white vinegar, bring to a boil over high heat, change to low heat and cook for about 10 minutes, until the pork skin becomes soft. (When boiling pork skin, add a teaspoon of white vinegar to effectively remove the odor of pork skin).

Step 3: Boil the pork skin for about 10 minutes, remove it, dry it until it is not hot, and use a blade to remove the white fat on the pig skin. (Attention!) Note!! Be sure to hang all the white fat inside the pig skin, so that the burned pig skin will be soft and glutinous, not greasy. ）

Step 4: Handle the clean pork rind and cut it into pieces.

Step 5: Cut the soaked soft yuba diagonally into sections, and the shiitake mushrooms obliquely cut everything into large pieces

Step 6: Put a little base oil in the pot, and add green onions, ginger slices, star anise, bay leaves and other seasonings to burst out the fragrance.

Step 7: After the fragrance bursts, add the mushrooms and pork skin and stir-fry the water vapor until the mushrooms and pork skin are slightly dry (only when the water vapor in the ingredients is fried, the fragrance in the seasoning will come in)

Step 8: Stir-fry the mushrooms slightly until they are dry, pour the ingredients along the edge of the pot, and then add light soy sauce and dark soy sauce in turn.

Step 9: Warm water is better than boiling the ingredients.

Step 10: After boiling over high heat, pour into the casserole, add the cut yuba, salt, boil again and then change to low heat and simmer for 30 minutes.

Step 11: Simmer until the pork skin is soft and glutinous, and turn off the heat when the soup is reduced.

It's served with the casserole! The mushroom fragrance is strong, the meat skin is Q bomb, the yuba is soft and tender and absorbs enough soup, don't look at the remaining materials of the refrigerator to make up a dish, the taste is really good, a proper meal~~