Pan-fried Fermented Bean Curd Pork Belly
1.
Because you can’t find the skin, you can also kill the skinless ones. Cut the pork belly into large slices, otherwise it will shrink severely when heated. Put the meat in a large bowl, mix about 5 grams of fermented bean curd with 1 tablespoon of rice wine, and pour into the meat. Inside, add 1/4 tsp of pepper and 1/4 tsp of sugar, and evenly grasp it with your hands, so that the meat can absorb the flavor of the seasoning;
2.
Put the flat-bottomed cast iron pot on the stove, medium heat, and spread the meat in the pot;
3.
In order to prevent the meat from rolling up, add bacon to press down, and the meat will be flat;
4.
Fry until oily and scorched, the meat must be cooked well, and after being cooked, take it out of the pan and set aside;
5.
Taking advantage of the oil at the bottom of the pot, add the cabbage flowers that are made into small flowers, and fry until soft and scented;
6.
Pull the cauliflower aside, turn on high heat, add minced garlic and ginger, and sauté;
7.
Stir-fry the cauliflower, add 1/3 tsp of salt, 1/4 tsp of sugar, 1/4 tsp of pepper, spread it out and put it on the pan, fry the meat on the top, and enjoy it, Enjoy!
Tips:
It is not recommended to blanch the cauliflower. Blanching the cauliflower will make the cauliflower lose its sweetness and vegetable flavor. It will be cooked over a slow heat to have a chewy and vegetable flavor.
