Name: Fermented Bean Curd Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Red bean curd; Some Refined salt; Some Bay leaf; Some ginger; Some Green onions; Some crystal sugar; Some Cooking Wine; Some Soy sauce; Some star anise; Some Cinnamon

Fermented Bean Curd Meat

by Dance of wolf

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Fermented bean curd meat is a common dish, a classic delicacy for greedy. The main ingredients are pork belly and fermented bean curd. The finished product has a bright red color and is fat but not greasy, but there is a slight difference between the north and the south.
Southern methods generally focus on the flavor of fermented bean curd, while the northern favorite is the strong mellow flavor mixed with flavors.

Pork belly refers to the meat under the ribs on both sides of the pig. It is fat and thin, and has a three-layered shape. Whether you choose a good piece of pork belly determines the success or failure of this dish.
If you want to buy pork belly, you have to go to the market early, and you don't have the parts you want later. I usually ask the boss to cut the knife 15 cm down from the thick fat. The meat from here is the most ideal pork belly. "

Fermented Bean Curd Meat

1. Boil the pork belly until it is ripe and take it out.

2. Cut the boiled pork belly into large pieces, and use a knife to cut patterns on the skin.

3. Take two pieces of fermented bean curd and mash it with a spoon, crush the rock sugar with a knife, cut the ginger into large slices, and cut the green onion into sections.

4. Pour an appropriate amount of cooking wine into the bowl and add rock sugar.

5. Pour the ground fermented bean curd and fermented bean curd juice.

6. Pour in a tablespoon of dark soy sauce and mix thoroughly.

7. Add appropriate amount of water to the casserole, add the pork belly, star anise, cinnamon, bay leaves, ginger, and green onions.

8. After the high heat is boiled, add the fermented bean curd juice to a low heat and simmer for 1 hour, then add refined salt and simmer for 10 minutes.

Tips:
1. If you like thick sauce, you can take out the pork belly, add a proper amount of starch to the soup to thicken it and pour it on the meat.