Braised Pork Belly & Braised Tofu
1.
Main ingredients: pork belly, northern tofu, eggs, dried tofu.
2.
Eggs are cooked and peeled for later use
3.
Cut the dried tofu straight into the middle for a few minutes to taste, and cut the northern tofu into 2 cm thick slices. The chicken legs are boneless and rolled tightly and tied with cotton rope.
4.
Put the sliced tofu into a frying pan, and fry them until golden brown on several sides, and serve them with firmness for later use.
5.
Pork belly and rolled chicken drumsticks in a pot under cold water, add green onion, ginger, cooking wine and boil over high heat to remove the foam and blanch water.
6.
Remove the blanched pork belly and chicken drumstick rolls.
7.
Braised pork seasoning: old braised soup, stewed pork bag, dried chili, star anise, rock sugar, dahurian angelica, clove vanilla fruit, bay leaves and other spices
8.
Put a little water in the pot, add the crushed rock sugar and fry the sugar color over a low fire.
9.
Stir-fry until the sugar color turns into a deep amber color (a little darker than the color on the picture)
10.
After sautéing into a deep amber color, quickly pour half a bowl of water into a sugar color.
11.
The blanched pork belly and chicken thigh rolls are put into a boiling pot together. Pour in the fried sugar, and old brine soup, add all the seasonings, salt, and dark soy sauce.
12.
After the pork belly and chicken drumsticks are marinated for 20 minutes, add dried tofu, fried tofu, and eggs, and continue to marinate.
13.
The braised pork belly can be easily pierced with chopsticks to turn off the fire. (If you feel unsavory, continue to soak the ingredients in the stewed soup to let it taste)
Tips:
It doesn't matter if there is no old soup. When marinating, put a little more seasoning, and filter the used soup to remove the residue and freeze it in the refrigerator. You can reuse it next time.
