Red Tofu Stewed in Snow

Name: Red Tofu Stewed in Snow
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Snow red; 250g Pig front trough; Small half Soy rot; Some Green onions; Some ginger; Some Yipin Fresh Soy Sauce; Some star anise; Some Peppercorns

by Elegant piano rhyme

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Homemade pickled Xuelihong, stewed tofu in Northeast Xuelihong is also our famous dish, just like sauerkraut stewed vermicelli, it is soft and fragrant after stewing, and it is very tasty. Both Xuelihong and sauerkraut like oil, stew Add more pork at the time, and make it a little fatter, preferably big bones, which are more fragrant when stewed. "

Ingredients

Red Tofu Stewed in Snow

1. Homemade pickled potherb mustard, cut into small sections and soak in clean water for 5 hours, cast and squeeze dry for later use.

2. Pork slices should be slightly fatter. Potherb must be more oil-absorbing.

3. Add an appropriate amount of cooking oil to the pot, add the meat slices and stir-fry to get the fat.

4. Add green onion, ginger, star anise, and peppercorns to stir fry to create a fragrance.

5. Stir in the snow for a while.

6. Add appropriate amount of water, and the amount of water is a little bit more. The soft and rotten potherb is better.

7. When simmered until the snow is red and hot, the meat is soft and waxy, cut the tofu into small pieces, continue to simmer for 15 minutes, and add a pint of fresh soy sauce to make it fresh.