Braised pork with dried bean curd in soy sauce
Ingredients: chicken essence
Recipe Recommendations
- pork belly 600 grams
- Jiang a large piece
- soy sauce 2 tablespoons
- salt 1 teaspoon
- chicken essence a little
- salty and fresh
- burn
- an hour
- simple
Steps for Braised pork with dried bean curd in soy sauce
1
Wash the pork belly, cut it into Mahjong sized pieces, add 1 teaspoon of salt, grasp well and let stand for 30 minutes.
2
Cut the soy bean curd into pieces the same size as the meat.
3
Cut ginger in half in a large piece.
4
Put a little oil in a wok, cook until 50% heat, add the pork belly and stir fry.
5
Stir until the meat is oily and the surface is slightly charred.
6
Add glutinous rice wine and soy sauce, stir-fry well, making no mistake in the order, add wine first and then soy sauce. If cooking wine is used, add the cooking wine first, then add 1 tablespoon (15ml) of sugar, stir well, and then add soy sauce.
7
Add the soy dried bean curd. If you like the soft one, cook the meat until it is sixty or seventy ripe (about 40 minutes) and then add the soy dried bean curd.
8
Put the meat and soy bean curd into a non-cooking pan, add a small bowl of water, bring to a boil, and cook for another 5 minutes. If you don't have a cook-free pot, add water directly to the meat by 1 cm, bring it to a boil and simmer for 1 hour.
9
After cooking, place it into the outer pan, fasten the lock, and simmer for an hour.
10
After simmer, transfer to a wok over high heat to collect the juice. If you are braised directly in a frying pan, the soup will start to thicken after about an hour. You can still collect the juice on high heat and stir fry without using the spatula.
11
Until the soup is very thick and evenly wrapped on the meat and dried beans. You can add some chicken essence to stir-fry well before taking out of the pan, or leave it alone.Braised pork with dried bean curd in soy sauce Make Tips
Haha, super simple, right? Don't doubt: Can it taste good like this? Delicious food does not have to be complex. The more classic something is, the simpler it is! For newcomers to the kitchen, I would especially recommend the cook-free pot. It not only saves energy, but also is very easy to operate. Even if you forget to cook meat for a while, it won't burn or be dangerous. When you remember it, put it back to the pot and cook it again. It's still delicious. The meat stewed for a long time will taste very fragrant!