Sauerkraut Pork Stewed Frozen Tofu
1.
This is homemade pickled cabbage, white, crispy and tender. Break the sauerkraut heart into pieces and rinse repeatedly.
2.
Wash the sauerkraut and cut it into shreds, then rinse in cold water, and then remove the moisture.
3.
Cut the pork into thin slices.
4.
Add cooking wine, light soy sauce, and a little starch to marinate, so that the stewed pork is very tender, not inferior to the cooked pork belly.
5.
Thaw frozen tofu in soaks, remove the moisture and cut into pieces.
6.
Add appropriate amount of oil to the wok, saute the five-spice powder and chopped green onion, add the marinated pork and stir fry, and fry some of the oil in the fat.
7.
Add sauerkraut and stir fry.
8.
Add the right amount of water.
9.
Add frozen tofu, bring to a boil over high heat, and simmer over medium heat for about 5 to 8 minutes.
10.
Add salt and light soy sauce to taste, sprinkle some millet peppers and mix well. Sprinkle more spicy ones. I like the slightly spicy taste. I remember that when I was a child, this dish was chopped with charcoal-grilled peppers. It was really fragrant. .
11.
Take out the pan and serve.
Tips:
1. The key to this dish is frozen tofu. It must be delicious with brine tofu. It is often said that the northern tofu has large cell structure, absorbs more soup, has a meaty taste, and is more fragrant than meat.
2. Pork belly is best stewed with cooked pork belly, the meat is soft and tender, and it melts in the mouth.
3. Pickled cabbage is the most authentic sauerkraut pickled at home. Northeast sauerkraut that has not been bought is also delicious. Be careful to wash it several times.
