fermented bean curd meat
I strongly recommend this dish to everyone as a banquet dish or New Year's dish. It is a very healthy and delicious meat dish. I don't know if you have found it, but during the production process, in addition to using 5 ml of sesame oil to enhance the flavor, no oil is used throughout the process. Therefore, this sufu meat is very "refreshing". By burning first and then steaming, not only is the meat rotten, but also delicious, suitable for all ages.
Recipe Recommendations
- salt 3g
- ginger slices 6 tablets
- onion 3 paragraphs
- cooking wine appropriate amount
- cinnamon one
- aniseed of 2
- white sugar 3g
- chicken essence 3g
- sesame oil 5ml
- water appropriate amount
- coriander 1 piece
- salty and fresh
- burn
- several hours
- senior
Steps for fermented bean curd meat
1
Prepare the main raw materials such as pork belly with skin, fermented bean curd juice (not used for fermented bean curd pieces), onions, ginger, star anise, and cinnamon; wash the pork belly and drain the water for later use.
2
Put the pork belly into the pan with cold water.
3
Pour in the right amount of cooking wine.
4
Cook until the blood foam is completely separated, and use a spoon to skim off the blood foam.
5
Boil until 80% cooked, that is, you can poke it through with chopsticks.
6
Remove and cool slightly before cutting into mahjong pieces.
7
Cut the green onions into small pieces and slice the ginger into slices.
8
Wash the frying pan, put it back on the heat, add appropriate amount of water, and add the meat pieces when the water is warm.
9
Add spring onion, ginger slices, aniseed, and cinnamon.
10
Pour in the appropriate amount of cooking wine.
11
Pour in the fermented bean curd juice.
12
Add a little sugar.
13
Add a little salt.
14
Add chicken essence. Cover the lid, bring to a boil, turn to low heat, and simmer for an hour.
15
This is pork belly that has been stewed for an hour.
16
Pick up the meat pieces, skin side down and place them in a bowl.
17
Pour the soup into a bowl.
18
Put it in a steamer and steam for half an hour over high heat.
19
Pour the steamed meat on a plate, skin side up, and decant the soup.
20
Heat the decanted soup in a skillet over high heat to thicken.
21
Pour in sesame oil. Pour the prepared juice on the fermented bean curd meat and garnish with coriander.fermented bean curd meat Make Tips
1. The fermented bean curd juice itself has enough salty taste, so salt is just a supplement, so don't put too much. 2. Pork belly refers to the meat under the ribs on both sides of a pig. It is fat and thin, and has a shape of five flowers and three layers. Whether you choose a good piece of pork belly determines the success or failure of this dish. When purchasing, you should carefully check the freshness of the meat and the ratio of fat to lean. Generally speaking, the pig skin is bright and without brown spots, the thin part is ruddy in color, the fat part is elastic, and the ratio of fat to lean meets the standard. In addition, you must buy pork belly with skin. In the pig classification, the part with the skin is of good quality and is called the upper five flowers, and the part with the lower five flowers is called the lower five flowers. 3. Put the pork belly into the pot with cold water, so that the impurities and blood foam in the meat can be completely separated out, making the taste more prominent. 4. The effect of sesame oil makes the soup bright and the color looks better and more attractive when poured on the meat pieces. 5. If the meat is not easy to place, you can cut it into large pieces, or tie it with straw rope or cotton rope like I did. The shape is also more beautiful.