[recipe for Pregnant Women] Braised Pork with Fermented Bean Curd, Oily and Ruddy in Color,

Name: [recipe for Pregnant Women] Braised Pork with Fermented Bean Curd, Oily and Ruddy in Color,
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; Some shallot; Some ginger; Some Bay leaf; Some star anise; Some crystal sugar; Some Fermented bean curd; Some Organic soy sauce; Some salt

by Dora's mother de maternal nutrition meal

4.6 (1)

Favorite

23

Difficulty

Normal

Time

1h 30m

Serving

3

Nutritional value:
Pork belly is rich in nutrition and has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness for pregnant women. Pork belly contains iron elements and protein, which are easily digested and absorbed by the human body and can effectively improve iron deficiency anemia.
Pork belly is rich in vitamin A, which has a certain effect on the healthy growth of fetal bones, teeth and hair. Pregnant women eat pork belly in moderation to help promote the healthy development of the fetus.

Ingredients

500g Pork Belly
Some Shallot

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Some Ginger

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Some Bay Leaf
Some Star Anise
Some Crystal Sugar

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Some Fermented Bean Curd
Some Organic Soy Sauce
Some Salt

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[recipe for Pregnant Women] Braised Pork with Fermented Bean Curd, Oily and Ruddy in Color,

1. Prepare 500 grams of pork belly;

2. Wash the pork belly and cut into 2 cm cubes;

3. Start the pot to boil water, and cook the cut pork belly under cold water to force out the blood foam of the pork belly;

4. Wash the cooked pork belly and set aside;

5. Seasoning preparation: two scallions, appropriate amount of ginger slices, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of rock sugar;

6. Heat the pot, and stir the pork belly until the oil comes out;

7. Stir the pork belly until golden brown, add rock sugar, and fry until the pork belly is colored, then add the seasoning prepared in advance and continue to stir fry;

8. Stir fry for a good fragrance, pour 1 spoonful of organic soy sauce, and add the fermented bean curd juice prepared in advance, continue to stir fry evenly;

9. Pour in an appropriate amount of water, bring it to a boil on high heat, and then simmer for more than 1 hour on low heat (adjust the amount of water and the time of simmering according to the size of the meat), and finally add an appropriate amount of salt, close the juice on high heat, and then serve;