Pork belly, ginkgo fruit, tofu bamboo
Ingredients: chicken essence,salt,Yuba,baiguo,pork belly,ginger slices,cooking wine,soy sauce,brown sugar
Recipe Recommendations
- pork belly appropriate amount
- Yuba appropriate amount
- baiguo appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- brown sugar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- pot
- an hour
- ordinary
Steps for Pork belly, ginkgo fruit, tofu bamboo
1
Pork belly, tofu bamboo, ginkgo.
2
Remove the shells and release them in water and blanch them for later use.(If the ginkgo fruit has underwear when shelling, don't worry, the underwear can be automatically removed after blanching).
3
Wash the pork belly and cut it into pieces, place it in a pan and blanch it with boiling water. Do not cover it when blanch, because if you cover it, the fishy smell of pork inside will not come out. Then put it out for later use.
4
Heat the pan with oil and add ginger slices.
5
Then add the blanched pork belly, stir fry for a while, and boil out a little of the oil in the meat.
6
Then add the tofu bamboo.
7
Then add ginkgo.
8
Continue to stir fry for a while.
9
Pour the meat and tofu bamboo in the pot into a casserole, add appropriate amount of cooking wine, brown sugar, soy sauce and salt, then turn to medium to medium heat and bring to a boil, turn to low heat and cook for an hour, and finally add the chicken essence.