Fermented Bean Curd Pork
by Yunshang Food Square
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Use fire to remove the hair on the pork belly, shave it with a knife and wash it off with water
2. Boil in a pot under cold water until 6 or 7 minutes are cooked. Remove
3. In the meantime, prepare a half piece of fermented bean curd, a little fermented bean curd juice, salt, sugar, light soy sauce, mash the fermented bean curd, mix thoroughly and set aside
4. Use toothpicks to pierce dense small holes on the top, bottom, left, and right sides of the meat, the purpose is to color firmly and taste
5. Spread dark soy on six sides of the meat
6. Cut into slices about half a centimeter thick
7. Pour the fermented bean curd juice, spread each piece of meat with the fermented bean curd juice by hand
8. The skin is facing down, and the slices are placed upright in the hands first. I think the color is a little light, so I put some soy sauce on the skin of the skin, and then put it into a deep bowl, still with the skin facing down. Sprinkle sliced green onion and ginger on top, pour in the remaining fermented bean curd juice, add cold water to the pot, steam for about 1.5 hours on medium-high heat until the meat is soft and rotten
9. After turning off the heat, you will see some soup coming out, take it out and grate the soup into a bowl. Fasten the meat with another plate, flip it quickly, and the beautiful slices of meat are buckled on top. Put the bowl of soup into the wok to thicken (if you think the oil is too much, skim off the top layer of oil), you can also adjust some starch water to hook it down, and pour it on the meat.
Tips:Some practice is to put honey on the skin of the pork belly after cooking, and then fry the skin of the pork. The purpose of frying is to make the skin golden red and beautiful. I used fermented bean curd. It turns out that the color is also good~
