Fermented Bean Curd Meat

Fermented Bean Curd Meat

by Winter Solstice 2467

4.9 (1)
Favorite
1

Difficulty

Easy

Time

30m

Serving

2

Pork belly, also known as "three-layered meat", is located in the abdomen of pigs. There are a lot of fat tissues in the abdomen of pigs. This part of the lean meat is also the tenderest and most juicy. The top-selected pork belly has the perfect ratio of the front abdomen near the forelegs. The fat and lean meat are intertwined, and the color is pink.

Ingredients

Fermented Bean Curd Meat

1. Cut the pork belly into 2,5 cm cubes, slice ginger, and cut green onion into sections

Fermented Bean Curd Meat recipe

2. Add water to the pot, put the meat in cold water, boil and blanch, remove and wash

Fermented Bean Curd Meat recipe

3. Add oil to the pot to heat up, add rock sugar, and melt

Fermented Bean Curd Meat recipe

4. Put in the meat when it turns into sugar

Fermented Bean Curd Meat recipe

5. Stir fry and color

Fermented Bean Curd Meat recipe

6. Add onion, ginger, garlic, pepper, aniseed, dried chili, fry until fragrant, pour in cooking wine

Fermented Bean Curd Meat recipe

7. Add water to the meat noodles, add salt, fermented bean curd juice, soy sauce, and bring to a boil

Fermented Bean Curd Meat recipe

8. Change to low heat and simmer for about 40 minutes, when there is a little soup left, change to high heat to collect the juice, serve

Fermented Bean Curd Meat recipe

Tips:

Fermented bean curd juice is salty, so put less salt

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