Fermented Bean Curd Meat

Name: Fermented Bean Curd Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork belly; 2 pieces Chives; Small half ginger; 50g crystal sugar; 3 pieces Red bean curd; Some Cooking Wine; Some Soy sauce; Some salt; Some Chicken Essence

by yoyochen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Speaking of fermented bean curd meat, I heard about it a long time ago, and I heard many people say it is delicious, and my knowledge of it can almost be described by my ears. But I haven't practiced it myself. It wasn't until a few days ago that I wanted to indulge on a whim. Fortunately, it really didn't disappoint us, and as everyone described it, it was really, really delicious. It has a different flavor from the usual braised pork, and I especially like the thick sauce.
This carnivorous fermented bean curd meat is also recommended here. If you are tired of braised pork or want to change the taste, you might as well try this fermented bean curd pork. I believe it will not disappoint you. It is really delicious and easy to operate. The success rate is almost 100%. Haha a bit of advertising. "

Ingredients

600g Pork Belly
2 pieces Chives
Small half Ginger
50g Crystal Sugar
3 pieces Red Bean Curd
Some Cooking Wine
Some Soy Sauce
Some Salt
Some Chicken Essence

Fermented Bean Curd Meat

1. Cut the pork belly into pieces, blanch it in water (in a pot under cold water) and remove the froth; put a little cooking wine, green onions and ginger slices in the water.

2. Heat oil in the pot on a low fire, add rock sugar, and fry the sugar color; pay attention to the low fire, you can stir fry at the right time.

3. Add the pork belly, stir-fry quickly on high heat, and the sugar color will be evenly covered on the pork belly.

4. Add a small amount of fermented bean curd to the fermented bean curd juice.

5. Remove the impurities and pour the fermented bean curd into the pot and stir-fry evenly; you can use a colander. If you are really unwilling to operate this step, just omit it, and the effect will not be significant. Add cooking wine and stir fry, add a small amount of dark soy sauce (don't use too much soy sauce to make the color too heavy), stir and stir evenly.

6. Add boiling water to cover the meat noodles, add green onion knots and ginger slices. After the high heat is boiled, change the heat to a low heat and simmer for about 60 minutes; add a small amount of salt and chicken essence to taste, and it can be served.