Braised Pork with Fermented Bean Curd
1.
Prepare green onions, ginger, rock sugar, star anise and set aside
2.
800 grams of pork belly, cut into evenly sized pieces
3.
Boil a pot of boiling water, pour the pork belly and blanch water
4.
Remove and rinse with clean water, three pieces of rose fermented bean curd for use
5.
Crush the three pieces of fermented bean curd, add fermented bean curd juice and mix well for later use
6.
Pour a small amount of oil into the pan, add rock sugar and stir continuously
7.
Fried sugar color
8.
Pour the blanched pork belly and stir fry evenly
9.
Add green onion, sliced ginger, star anise and stir fry
10.
Add rose fermented bean curd and stir well
11.
Finally, add 2 teaspoons of cooking wine, 2 teaspoons of light soy sauce, basically submerge the meat with water, 1 teaspoon of salt, bring to a boil on high heat, and simmer on low heat, about a small amount
12.
See that the soup is thick and the meat is crispy, just add the chicken essence to the sauce after the fire
13.
Finished picture
14.
Finished picture
15.
Finished picture
Tips:
You don’t need too much oil to fry with sugar. You can stir fry. There will be a lot of oil in the meat. At the end, you need to leave a little broth to taste better.
