Poached Pork with Bean Curd
by English-English recipes
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare ingredients.
2. Cut the tenderloin into 2mm thick slices.
3. Soak the dried soybeans for half an hour in advance until the epidermis becomes wrinkled.
4. Turn on medium and low heat and deep-fry with 40% heat until crisp and fragrant.
5. Put a little oil in the pan, first put the pepper, stir-fry on medium heat, then put the dried pepper and the pepper and fry together until the surface is brown-red and the aroma comes out, turn off the heat.
6. Place the sauteed dried chilies and Chinese pepper on the chopping board and crush them with a rolling pin.
7. The lactone tofu slices are poured into boiling water and heated, and then the boiling water is decanted.
8. Pour an appropriate amount of oil in the wok, and stir-fry the Pixian bean paste over a medium-to-low heat until the red oil and the aroma are released.
9. Add green onion and ginger, stir-fry soy sauce and rice wine over high heat to get the aroma.
10. Then pour an appropriate amount of hot water into the pot, adjust the salt and sugar. Bring to a boil and simmer for 2 minutes to make the soup more flavorful.
11. Turn on high heat, and scald the marinated meat slices in the soup.
12. Then pour the meat and soup into a large bowl of tofu.
13. Place the crushed pepper and dried chili on the surface, sprinkle with shallots and minced garlic. Pour 80% hot oil on it to stimulate the aroma, and then sprinkle with deep-fried soybeans and serve.
