Braised Pork with Bean Tendon Sticks

Name: Braised Pork with Bean Tendon Sticks
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Doujin; 500g Pork belly; 1 teaspoon Cooking Wine; 1/2 teaspoon Sugar; 1 piece ginger; 1 Green onions; 2 pcs Cinnamon; 2 pcs star anise; 1 teaspoon salt; 30g Peanut oil

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

Tofu sticks are a specialty of Sichuan. They are made from marinated tofu circles into sticks and then dried. There are many ways to eat bean tendon sticks. The most common one is roasted meat. The meat is fragrant and crispy, and the bean tendon absorbs. Since the gravy is delicious, this dish is suitable for both wine and rice. The method is also very simple and easy to master.

Braised Pork with Bean Tendon Sticks

1. Soak dried bean tendons in water to soften, pat the ginger loosely, and cut green onion into sections, set aside

2. Scrape and wash the pork belly, and cut into 2 cm square pieces. After washing, cut into pieces and drain the water for later use

3. After splitting, cut into 3.5cm-long knots, and then steam them to remove.

4. Leave a little oil in the pot, add 2 tablespoons of sugar

5. After frying the caramel color, put the meat in the pan and let it dry with water vapor to color

6. A spoonful of soy sauce, aniseed, cinnamon, ginger, green onion

7. Add cooking wine to remove the fishy taste, add a proper amount of boiling water, add salt, and after boiling, simmer over medium heat until the meat is soft for about 1 hour