[final Dish]-braised Pork with Fermented Bean Curd

Name: [final Dish]-braised Pork with Fermented Bean Curd
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly with skin; Some shallot; Some ginger; Some parsley; Some Fermented bean curd juice; Some Cinnamon; Some crystal sugar; Some Cooking Wine; Some Aniseed; Some Bay leaf; Some Chicken Bouillon Powder; Some salt

by Miss Orange_Clementine

4.7 (1)

Favorite

8

Difficulty

Normal

Time

2h

Serving

2

The so-called big dishes, meat is necessary to satisfy the festive appetite~ Will the braised pork with fermented bean curd aroma stimulate your taste buds? "

[final Dish]-braised Pork with Fermented Bean Curd

1. Cut green onion into sections, slice ginger

2. Put the pork belly in a pot under cold water. Pour an appropriate amount of cooking wine.

3. Take out and let cool slightly and cut into mahjong pieces.

4. Wash the wok, put it on the fire again, pour an appropriate amount of water, and add the meat when the water is warm. Add the green onion, ginger slices, aniseed, and cinnamon. Then pour an appropriate amount of cooking wine.

5. Add the fermented bean curd, pour the fermented bean curd juice.

6. Add rock sugar, salt, and chicken essence. Cover the pot, turn to a low heat and simmer for an hour.

7. Pick up the meat and place it in a bowl, skin side down.

8. Pour the soup into the bowl.

9. Put it in a steamer and steam for half an hour on high heat.

10. Concentrate the decanted soup in a wok over high heat. Pour sesame oil. Pour the prepared juice on the fermented bean curd meat and garnish with coriander.