Speaking of fermented bean curd, I have heard about it for a long time, and I have heard many people say it is delicious. My understanding of it can almost be described as familiar. However, I never practiced it myself until a few days ago, when I wanted to indulge on a whim (I have been paying close attention to my diet recently, and I have become shy about vegetarian food more than before), and I combined theory with practice. Fortunately, it really didn't disappoint us, and as everyone described it, it was truly, truly delicious. It has a different flavor from the usual braised pork, and I especially like the thick sauce.
Here is also recommended for carnivores. When you get tired of eating braised pork or want to change your taste, you may wish to try this subo-bean pork. I believe it will not disappoint you. It is really delicious and easy to operate. The success rate is almost 100%. Haha, it feels like an advertisement.
fermented bean curd meat
Recipe Recommendations
- pork belly 600 grams
- chives 2 pieces
- Jiang small piece of
- rock sugar 50 grams
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and sweet
- stewed
- several hours
- ordinary
Steps for fermented bean curd meat
1
Cut the pork belly into slices, blanch it in water (put it in cold water), and remove it to remove the foam; put a little cooking wine, onions and ginger slices in the water.
2
Heat oil in the pan, over low heat, add rock sugar, and stir-fry until sugar color; be careful to low heat, so that you can stir fry at the right time.
3
Add the pork belly, stir fry quickly over high heat, and evenly dip the sugar color on the pork belly.
4
Add a small amount of fermented bean curd juice to the fermented bean curd.
5
Remove the impurities from the fermented bean curd and pour it into the pan, and stir fry evenly; you can use a colander. If you really don't want to operate this step, just omit it, it will have little impact. Add in the cooking wine and stir fry, add a small amount of soy sauce (not too much soy sauce, not too heavy the color), stir fry evenly.
6
Add boiling water over the meat noodles, add green onion knots and ginger slices. After boiling over high heat, reduce the heat and simmer for about 60 minutes; add a small amount of salt and chicken essence to taste, and serve.