Braised pork with white leaf knot
By AmayaLabadie
The most common dish is unusual because of the addition of fermented bean curd and maltose. Here are LG's favorite meat, I like the leaf knot, my son's oil tofu. Well, you can eat all sizes. Come, try it, you will definitely love it.
Recipe Recommendations
- louver knot 250g
- pork belly 700g
- oil tofu of 3
- onion appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- maltose appropriate amount
Steps for Braised pork with white leaf knot
1
Cut the pork belly into pieces.(The size is arbitrary. I cut it a little bigger because LG likes to eat meat in large chunks.) Pour into a cold water pot and cook until the water boils. There will be a lot of foam after the water boils. Pour water to wash the meat and set aside.
2
Take a non-stick pan and pour a little oil, add ginger slices, chilli, and garlic and stir-fry until fragrant.
3
Pour in the meat pieces and stir fry continuously until the meat oil is forced out and the meat pieces are slightly burnt.
4
Look, there's oil coming out.
5
Add rice wine, soy sauce, fermented bean curd juice, maltose, and water in turn. Be careful to add more soup. After simmering over low heat for half an hour, add the white leaf knot and oil tofu.
6
At this time, the soup is already thick. Stir fry the white leaf knot and oil tofu until wrapped in the sauce, and cook over low heat for about 7 or 8 minutes before serving. Sprinkle with chopped green onions after taking out. Come, try it. How does it taste?