Fermented Bean Curd with Bowl of Meat

Name: Fermented Bean Curd with Bowl of Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Fermented bean curd; Some Cooking Wine; Some shallot; Some ginger; Some pepper; Some star anise; Some Bay leaf

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In fact, it is fermented bean curd with pork. It is said that this is an authentic old Beijing flavor. For a northerner like me, I like the taste of red fermented bean curd very much.
I often eat fermented bean curd and red rose fermented bean curd when I am young.
After I came to Chongqing, I found that fermented bean curd is also produced here, but it is spicy fermented bean curd or red oil fermented bean curd, which is not the taste in memory. Many times I went to the supermarket and did not find the red fermented bean curd I ate when I was a child.
A few days ago, I finally saw red fermented bean curd for sale in a large supermarket. I hurriedly bought a bottle and made fermented bean curd pork after returning.
You can also make fermented bean curd ribs fermented bean curd chicken wings fermented bean curd trotters. O(∩_∩)O”

Ingredients

Some Pork Belly
Some Fermented Bean Curd
Some Cooking Wine
Some Shallot
Some Ginger
Some Pepper
Some Star Anise
Some Bay Leaf

Fermented Bean Curd with Bowl of Meat

1. Put the pork belly into the pot with cold water, blanch the water for 5 or 6 minutes after the water is boiled, and remove the foam.

Fermented Bean Curd with Bowl of Meat recipe

2. Put three spoons of cooking wine, two or three scallions, three or four slices of ginger, more than 20 peppercorns, two star anises, and two bay leaves in the pot. Turn the heat to a low heat, cover and simmer for 25-30 minutes to remove the pork belly and set aside.

3. Put a little oil in the pan, add the pork belly to medium heat and fry the skin into a tiger skin pattern. (Be careful to cover the pot with a lid to prevent scalding by the spilled oil.)

4. After the meat is allowed to cool, cut it into thin slices with a knife, and put the meat skin down in a bowl; in addition, use appropriate amount of warm water to open up two or three pieces of fermented bean curd. (The amount of fermented bean curd can be determined according to the amount of meat and your own taste.)

5. Pour the boiled fermented bean curd juice evenly on the meat, and steam it for 1 hour. (The electric pressure cooker I used only steamed for 30 minutes.)

6. Take out the steamed pork belly, pour out the soup, pour the meat upside down on a plate, and then pour the fermented bean curd soup. (If there is a lot of soup, you can also put it into the wok to collect the juice until it thickens and then pour it on the meat.)

Tips:
Ps: A few tips:
1. In the second step, the stew can increase the aroma and remove the fishy smell, and it is more prone to rotten when the meat is steamed.
2. When frying the pork skin, pay attention to cover it with a lid to prevent scalding by the spilled oil.
3. The amount of fermented bean curd can be determined according to your own taste and the amount of pork belly.
4. The fermented bean curd is already very salty, so there is no need to add salt.