Rice Cooker Tofu Stew
1.
Ingredients: 700 grams of bone-in pork, 500 grams of old tofu Accessories: salt, ginger, 1 star anise, 1 nutmeg, 5 grams of cinnamon, 10 grams of cooking wine, 10 grams of soy sauce
2.
Wash the pork and cut it into large pieces. It is better to take the ribs together
3.
After the cold water is boiled in a pot, remove the blood foam, slice the ginger, and cut the old tofu into pieces. It is better to be a little thicker, so that the stew is not easy to break, and it is better to stew slowly.
4.
Heat the wok, add the pork fat, and stir-fry the fat and fragrant over medium-low heat
5.
The lower pork ribs should be stir-fried evenly to give a fragrance. It is best to fry the ribs until they are yellow, so that the stew has a strong fragrance
6.
Add star anise and ginger slices and nutmeg, stir fry for a while in cooking wine, the aroma
7.
Add salt and dark soy sauce and stir fry to evenly color. After the sauce is fragrant, add water to a boil over high heat, or just pour it into the rice cooker without adding it.
8.
Pour the fried broth into the rice cooker, close the lid of the rice cooker, plug in the power source, and start the "cooking porridge" function
9.
When there are about 10 minutes left, you can add the old tofu, add salt, cover and stew again
10.
When the time is up, you can continue to simmer for a few more minutes, sprinkle with chives, and taste. The tofu stew is just fine. The old tofu absorbs the aroma of the pork, and the stewed it becomes a honeycomb shape, which is soft and fragrant and delicious. The pork is not greasy anymore. It is really delicious!
Tips:
1. Stir-fry the fatty pork and spare ribs to make the stew more fragrant. It is best to blanch in advance to remove the fishy smell.
2. Old tofu or braised tofu can be used, so that it is not fragile and tastes good when stewed, and the tofu is stewed in a honeycomb shape and tastes better.
