Name: Braised Pork Stew with Tofu
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 box Thick soup treasure; 2 pieces carrot; 400g Tofu bubble; Some Broccoli; Some Corn oil; Some crystal sugar; Some Seafood soy sauce; Some Soy sauce; Some shallot; Some warm water

Braised Pork Stew with Tofu

by Sister Xiang's Private Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Braised pork is a classic Chinese dish. It has a fat but not greasy taste, soft and sweet, and is a delicacy suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish for beautifying and maintaining skin elasticity. Of course, braised pork has a sweet taste and should not be eaten more. Patients with high blood sugar and high blood fat should be cautious to eat it. Braised Pork in Braised Pork is often the favorite dish. But most people find it too greasy, so when making braised pork, they usually add some other dishes and stew together, so that the fat in the braised pork will be absorbed, and the dishes will also be made of braised pork The fat becomes fragrant, and potatoes, radishes, plum vegetables, etc. are usually added. The braised pork made today is filled with Knorr Soup Po and tofu. The carrots make the braised pork fragrant and not greasy, and it melts in your mouth.

Braised Pork Stew with Tofu

1. Wash the pork belly and carrots, so the ingredients are ready

2. Cut the pork belly into small cubes and the carrots into cubes. Put water in the pot to boil, add the pork belly and cook it, remove it, wash it several times with clean water and drain it

3. Put oil in a pot and heat on a low heat. Add rock sugar and slowly boil the sugar color

4. After coloring, add the pork belly and stir fry quickly, so that the pork belly is evenly colored

5. Pour in warm water and boil over high heat. Open into Knorr soup, tofu bubble and carrot, green onion, seafood light soy sauce, dark soy sauce

6. Change to medium heat and simmer slowly until the pork belly is soft and rotten, and just collect the juice on low heat

Tips:
1. The thick soup treasure should be added when starting to cook the sauce, so that it is fully integrated into the meat of the soup, and the sauce is drawn and flavored;
2. After the high heat is boiled, simmer slowly on a low heat.