Braised Pork with Fermented Bean Curd

Name: Braised Pork with Fermented Bean Curd
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 10 capsules crystal sugar; 5 slices ginger; 8 pcs star anise; 3 slices Bay leaf; 1 piece Fermented bean curd (red); 1 tablespoon Fermented bean curd juice

by Soybean family

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

3

It has been almost a year since the last time I made braised pork, and I prepared it several times, either because of delays or the family member said not to eat and gave up the idea of making it.

Ingredients

500g Pork Belly
10 capsules Crystal Sugar

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5 slices Ginger

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8 pcs Star Anise
3 slices Bay Leaf
1 piece Fermented Bean Curd (red)
1 tablespoon Fermented Bean Curd Juice

Braised Pork with Fermented Bean Curd

1. After the pork belly is washed, put water in the pot, after the water is boiled, cook for about 5 minutes (you can not see the red blood when you insert the chopsticks)

2. Cook the meat out of the pot and let cool

3. Cut the water after the meat into small pieces of 3 cm * 5 cm

4. After the pot is cleaned, pour a little oil, add shredded ginger and sauté slowly over low heat

5. After the ginger is fragrant, pour in the cut meat and stir-fry slowly. When the meat turns golden brown on both sides, add the fermented bean curd and stir-fry slowly for about 30 minutes.

6. Pour in boiling water and cover the meat with the water.

7. After boiling, add the star anise, bay leaves, and tofu prepared in advance, cover the pot and simmer on low heat for about 10 minutes, add salt, and continue to cook. When the soup is almost collected, stir fry a few times.