Braised pork with fermented bean curd juice
I have always believed that braised pork should be served with yuba to taste delicious, so I added yuba to the original basis, and the taste is just as good~
Recipe Recommendations
- pork belly 400 grams
- Yuba art. 2
- Rose tofu 3-4 block
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Braised pork with fermented bean curd juice
1
The first is to mix fermented bean curd juice. The process is quite simple. Choose 2-4 pieces of rose fermented bean curd according to your personal taste, add appropriate amount of honey, cooking wine and mineral water, and stir well, and the fermented bean curd juice is ready.
2
Wash the pork with water and cut it into small pieces. Put the oil in the pan. After heating the oil, pour the meat for about 5 minutes, and stir-fry the fat oil.
3
Add soy sauce and cooking wine to the pan, and stir fry for another 2 minutes.
4
Pour the fermented bean curd juice into the pan, measure just enough to cover the meat pieces, simmer over low heat, add the soaked bean curd after 5 minutes.
5
Simmer over low heat until the soup is about to be exhausted, turn to high heat and stir fry. Add the chicken essence and serve.