Steamed pork with fermented bean curd
Steaming meat with fermented bean curd, the meat is cut into large pieces. The fermented bean curd is homemade at home. The pieces of fermented bean curd are big and must be crushed. The homemade product itself is a suspension, and it can be adjusted according to the taste in the fermented bean curd juice. The taste is strong and the process is simple. After mixing it together, steam it directly. The more oil it is steamed, the more oil it will be. When you eat fermented bean curd, the meat flavor will be in it. Basically, it can be said that the taste of meat and fermented bean curd is not only layered, but also integrated. The meat is rotten and fermented bean curd smells fragrant.
Recipe Recommendations
- pork belly appropriate amount
- SUFU appropriate amount
Steps for Steamed pork with fermented bean curd
1
Cut pork belly into slices no more than 5 mm.2
Mix the fermented bean curd and the meat slices well, paying attention to applying the fermented bean curd to prevent the meat slices from sticking to each other and not getting flavorful.3
Put on the cage and steam, bring to the boil over high heat, and steam over slow fire for about 1 hour.