Dongyou——sufu with Soy Sauce

Name: Dongyou——sufu with Soy Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly with skin; Some Green cabbage heart; Some Fermented bean curd juice; Some salt; Some Sugar; Some Cooking Wine; Some MSG; Some Water starch; Some Cooking oil

by Glutton Embryo Ancestor

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Speaking of "Lao Zhengxing" in Shanghai, I am afraid that no one knows. In the seven years of Tongzhi at the end of the Qing Dynasty, Wuxi natives Cai Zhengren and Zhuo Renxing partnered to establish Lao Zhengxing Restaurant in Shanghai. Since then, they have started a century of local cuisine. Therefore, Lao Zhengxing is the "earliest" and "best" Shanghai-style restaurant in Shanghai. The 2010 Shanghai World Expo in China was held in Shanghai. As the first brand of Shanghai local cuisine, Lao Zhengxing brought the most famous dish "Zhengxing Sauce Fang" with local characteristics to tourists at home and abroad. This dish has been famous in Shanghai as early as the 1930s. Its characteristics are that it is fat but not greasy, crisp but not rotten, and the fragrant and fragrant milk curd sauce is the best portrayal of this group of thick oil red sauce.
Why is it called Jiangfang instead of fermented bean curd meat? There are some particularities: if it is cooked directly by cutting into pieces, it is called fermented bean curd pork; if it is cooked whole, it is called Jiangfang. "

Ingredients

Dongyou——sufu with Soy Sauce

1. Wash the pork belly with the skin, put it in a pot of water and cook until half cooked.

2. Remove the meat and let it cool slightly. Change the knife on the skin surface.

3. Move to the wok, pour the original soup, put the meat.

4. Add fermented bean curd juice, salt, sugar, and cooking wine and cook until eight mature.

5. Take a bowl, add the meat cubes, and pour the soup.

6. Seal with plastic wrap.

7. Put it in the steamer.

8. Steam until crisp.

9. Wash the choy sum and blanch in water.

10. Drain the water and place it on the plate.

11. Choy Sum and Meat Recipe.

12. Place meat cubes on the dishes.

13. Pour the soup in the bowl into the pot.

14. The water starch thickens, and the milk is poured on the sauce.

15. OK. Serve.

Tips:
This dish is exquisitely prepared. The fat and thin pork belly needs to be drained with water and a knife, then put in a steamer and steamed for four hours until the meat becomes soft and refreshing. Finally, thicken the sauce with the southern rot sauce and pour it on top of the sauce before it is out of the pot. The dishes produced in this way are delicious and attractive in color. At the same time, with some vegetables next to it, it will not feel too greasy when you eat it.