[boiled Pork with Yuba] An Irresistible Meat Dish

Name: [boiled Pork with Yuba] An Irresistible Meat Dish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; Some Yuba; Some shallot; Some star anise; Some Fennel; Some Cinnamon; Some ginger; Some olive oil; Some crystal sugar; 1 bottle cap Cooking Wine; Some Old bittern; 1 tablespoon Soy sauce

by nancy_W

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Although the weather is hot, people have no appetite, but if you come across a plate of red-colored, soft and delicious braised pork, even women who are losing weight can't help holding two chopsticks.
This time I cooked the meat with yuba, and the meat was not so greasy. If you are worried about getting fat by eating too much meat, you can still eat the yuba with enough gravy:) Pour a spoonful of soup on the rice, what a wonderful life. "

[boiled Pork with Yuba] An Irresistible Meat Dish

1. Prepare the ingredients, soak the pork belly 4 hours in advance, and remove the blood.

[boiled Pork with Yuba] An Irresistible Meat Dish recipe

2. Soak the yuba 1 hour in advance.

3. Add pork belly and ginger slices in a pot under cold water, and blanch.

4. The blanched meat is rinsed under running clean water.

5. Cut into small mahjong pieces.

6. Don't put oil in the pan, put the meat down and fry some oil.

7. In a separate pot, pour an appropriate amount of oil, add rock sugar and boil it into a maroon red color.

8. The lower pork belly is coated with sugar.

9. Add sliced ginger, green onion, pour into a bottle of cooking wine and stir fry.

10. Stir-fry the dark soy sauce and color it.

11. Add brine, boil and move to electric pressure cooker.

12. Add spices, cover and simmer for 2 hours.

13. Stir-fry the soaked yuba slightly in dry water, so that the yuba can absorb more soup and oil.

14. After the meat is tender, add the yuba and continue to simmer for 15 minutes.

15. Move to a saucepan and collect the juice over high heat.

16. Season with salt and sprinkle chopped green onion.

Tips:
When adding salt at the end, make sure that the amount is not too salty.

If there is no brine, use 2 spoons of light soy sauce and 1 spoon of dark soy sauce instead.