roasted pork with fermented bean curd
By ZellaBarton
I have been a little busy these two days, and I have no time to post my diary. I have some free time to hurry up and take a look at it. This meat was made last weekend. Firstly, my daughter wanted to eat braised pork, and secondly, she wanted to eliminate the juice left in the fermented bean curd bottle. The amount of fermented bean curd juice was a bit too much to make once, but it was too little to use it twice. In the end, she ignored it and poured it all into the pot. In this way, it created a braised pork with the least seasoning, but the taste was still excellent. Haha, another Wang Po selling melons--I'm boasting!
Recipe Recommendations
- pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sugar appropriate amount
- oil appropriate amount
- boiling water appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for roasted pork with fermented bean curd
1
Remove hair from pork tweezers, wash them, and cut them into small pieces.
2
Put a small amount of oil in the pan to smooth the pan.
3
Stir up the green onions and ginger to create a fragrance.
4
Pour in the meat pieces and sprinkle with some cooking wine.
5
Pan-fry the meat until the oil discolors, and then pour in the fermented bean curd juice.
6
Pour more boiling water and sprinkle with appropriate amount of sugar.
7
Bring to a boil over high heat, cover the lid and simmer over low heat for about 30 minutes until the meat is cooked.
8
Just use fire to collect the juice.roasted pork with fermented bean curd Make Tips
1. When we cook meat at home, for those with relatively thick fat meat, only add a small amount of oil to the pan before putting into the pan, and then add the meat to stir-fry to ensure that the meat does not stick to the pan. 2. If there is a lot of fermented bean curd, you can add less other seasonings, otherwise the taste will be very strong.