Name: Fermented Bean Curd Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 20ml Cooking Wine; 5ml Soy sauce; 20ml Fermented bean curd juice; 2 pieces Red fermented bean curd; 20g crystal sugar; 4g salt; 2 stages shallot; 3 segments ginger; 1 piece star anise; 2 pcs Red chili; 750ml Plain Water

Fermented Bean Curd Meat

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

By the way, my first seafood meal was tasted when my husband took me to Qingdao 20 years ago! I will remember its deliciousness from now on! In fact, my husband prefers to eat meat! Especially big pieces of meat like braised pork, fermented bean curd pork, and Dongpo pork! I started by asking my mother for advice, and then adjusted according to my husband's feedback, and gradually I can also make braised pork with thick oil and red sauce! As we grow older, our family has begun to reduce the number of meat eating for the sake of good health! I will do it only when I strongly demand it! Fortunately to participate in the competition and won the Jiesai automatic cooking pot, today I used it to make fermented bean curd meat to relieve gluttons! "

Fermented Bean Curd Meat

1. Wash pork belly with skin

2. Cut into small pieces and put in a pot to boil water

3. Wash off the blood foam with water

4. Put the meat in the matching special pot, put the seasoning

5. Add appropriate amount of water

6. After crushing the fermented bean curd with a spoon, mix the juice well

7. Plug in the lid and press the "Braised Pork" button

8. The program defaults to about 1 hour

9. Boil it for 5 minutes

10. The juice has been reduced by half when it is left to cook for 25 minutes

11. Time is up to the honey sound prompt, the juice has thickened

12. Put the meat on the plate and drizzle with the gravy

Tips:
I use Jinjin rose fermented bean curd, which is not salty. If fermented bean curd tastes very salty, it is best to reduce the amount of salt!