Yentafo

Method

1. 1 Simmer pork bones for 50 minutes to make a clear broth, then strain.
2. 2 Mash red fermented bean curd with a little broth, then strain through a sieve to make a smooth pink sauce.
3. 3 Fermented red bean curd is the source of its pink color and rich flavor; artificial coloring cannot replace this fermented taste.
4. 4 Pour the fermented bean paste sauce into the pot, then season with vinegar and sugar to balance the sweet and sour flavors.
5. 5 Fry the dried tofu skin until puffed up, then soak it in broth until softened.
6. 6 The rice noodles and spinach are blanched, then broth is poured over them, and topped with fish cake, squid, bean curd skin, and roasted peanuts.

With an appliance

• Pressure cooker 50 min

  Replace step 1: simmer the bones under high pressure for 20 minutes, then release the pressure naturally and filter twice.