Sauerkraut and White Meat Stewed Tofu

Name: Sauerkraut and White Meat Stewed Tofu
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Pork belly; 400g Northeast Sauerkraut; 1 box tofu; Some Cooking oil; Some salt; 2 tbsp Abalone sauce; a little Chicken noodles; 1 tbsp Garlic Chili Sauce; a little pepper powder

by Easy to cook

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The first time I made this northeastern dish, I added a little Cantonese element to it, and I ate a lot of rice. Really tasty! Everyone can try it~

Ingredients

Sauerkraut and White Meat Stewed Tofu

1. Unpack the sauerkraut, wash it again, and squeeze out the water

2. Tofu cut into thick slices

3. Cut the thinnest slices of pork belly as much as possible, put it in a bowl, add a little salt and marinate evenly with your hands for a while

4. Put a little oil in the pan, heat it, spread the cut tofu neatly, and fry it patiently on medium heat

5. Fry until the tofu skin is wrinkled on both sides, browned with dots, and filled

6. Heat the original pot, pour the pork belly and fry on medium heat

7. Turn to high heat and fry on both sides until browned

8. Fry the pork belly until it becomes transparent and oily, pour the garlic and stir fry for a while

9. Pour the sauerkraut and stir-fry until the sauerkraut evaporates, add abalone sauce, chicken powder, and pepper powder, pour a bowl of water, and stir evenly

10. Pour down and fry the tofu slices and push them away with a spatula

11. Cover the pot and keep it on high heat for 5 minutes.

12. Shovel up and start~~

Tips:
The pork belly is cut into thin slices with the best knife skills, so that it is easy to cook, tastes good, and tastes good. The sauerkraut itself has a salty taste. The pork belly has been marinated with salt. Remember not to add salt during the cooking process.