Braised pork with tofu
Fragrant but not greasy braised pork!
Recipe Recommendations
- pork belly appropriate amount
- SUFU 2-3 small piece
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar a small spoonful
- strange smell
- burn
- an hour
- simple
Steps for Braised pork with tofu
1
Cut the pork belly into pieces, marinate with a little salt for 10 minutes, place it in boiling water and blanch for 1 minute, and remove it for later use.
2
Take 2 large pieces of red oil fermented bean curd (use 3 pieces for the small pieces, I use the large pieces of fermented bean curd from "Wang Zhihe"), mix them with appropriate amount of fermented bean curd juice, and mash them for later use.
3
Take a small handful of rock sugar, add a small amount of oil in the pan, add the rock sugar, and simmer over low heat (be careful of splashing oil and getting scalded).
4
After boiling the sugar color, add the blanched pork belly and stir fry until the surface of the meat is a little browned.
5
Add the prepared fermented bean curd juice, then add a small amount of cooking wine and soy sauce (or leave it alone), stir fry well, add water to cover the meat, add a small bowl of water (about 250ml), boil the water over high heat, and turn to low heat. Simmer for at least one hour.
6
After the soup thickens, turn to high heat to collect the juice.