Meat: Braised Pork with Soy Sauce and Dried Beans

Meat: Braised Pork with Soy Sauce and Dried Beans

1. Wash the pork belly, cut into mahjong-sized pieces, add 1 teaspoon of salt, and let it sit for 30 minutes.

2. The soy bean curd is cut into pieces the same size as the meat.

3. Cut a large piece of ginger in half.

4. Put a little oil in the wok and heat it to 50% heat, then stir-fry the pork belly.

5. Stir until the meat is oily and the surface is slightly charred.

6. Put the glutinous rice wine and the dark soy sauce, stir well, don't make a mistake in the order, put the wine first and then the dark soy sauce. If you are using cooking wine, put the cooking wine first, then add 1 tablespoon (15ml) of sugar, stir well, and then add the soy sauce.

7. Add dried bean curd with soy sauce. If you like the softer ones, just cook the meat until it is six or seven mature (about 40 minutes) and then add dried bean curd with soy sauce.

8. Put the meat and bean curd in a non-boiler, add a small bowl of water, and boil for another 5 minutes. If you don’t have a boil-free pot, just add water to cover the meat for 1 cm, then turn to a low heat and simmer for 1 hour.

9. After cooking, put it in the outer pot, fasten the lock, and simmer for an hour.

10. After simmering, transfer to the wok to collect the juice. If it is simmered directly in a wok, the soup will start to thicken after simmering for about an hour, and the juice will still be collected on a high fire. The spatula is not used to stir fry.

11. Until the soup is very thick and evenly coated on the meat and dried tofu. You can add some chicken bouillon and stir-fry until it is out of the pan, or leave it on.

Tips:

Haha, super easy, right? Don't doubt: can this be delicious too? The deliciousness does not have to be complicated, the more classic the simpler! For newcomers in the kitchen, I still recommend the non-cooking pan. It not only saves energy, but also is very easy to operate. It does not matter if you forget to burn the meat for a while. It will not be mushy and will not be dangerous. When you think about it, Return it to the pot and burn it again. It is still delicious. The meat that has been simmered for a long time is very fragrant!