Stewed pork belly with cured fish and tofu bamboo
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- Yuba appropriate amount
- cured fish appropriate amount
- dried red pepper appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- peppercorns appropriate amount
- peppercorns appropriate amount
- chicken essence appropriate amount
- rock sugar appropriate amount
- octagonal appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Stewed pork belly with cured fish and tofu bamboo
1
Ingredients: cured fish, pork belly, tofu bamboo, ginger, onion, chicken essence, cooking wine, dry red pepper, rock sugar, pepper, star anise
2
Practice: Slice the pork belly and blanch it in water (boiling water and put it into the pot), remove it and wash the foam with running water
3
Soak the cured fish and wash it and cut it into pieces. Soak the tofu bamboo in warm water and cut it into sections. Cut it into ginger slices, onion slices, and pepper slices.
4
Heat the pot, add the pork belly until golden on both sides, pour in soy sauce and cooking wine, and stir fry; stir well until the meat is completely colored
5
Add hot boiled water to the pan to cover the meat, add the cured fish, add in rock sugar (when cooking this dish, you might as well order more sugar, but not salt, because the cured fish is very salty), add onion, ginger, star anise dry red pepper, pepper,
6
after the fire is boiled
7
Reduce the heat, cover, and simmer for 40 minutes
8
Add tofu bamboo into the pan and add chicken essence
9
Cover again and simmer for about 10 minutes.Stewed pork belly with cured fish and tofu bamboo Make Tips
The cured fish is very salty, so you must bubble it more and clean it carefully. The tofu bamboo must be put later or boiled into pieces. When cooking this dish, you might as well order more sugar and not need salt, because the cured fish is very salty.