See How People in Jiangxi Use The Easiest Way to Make Delicious Meat: Yuba Braised Pork
1.
Cut the pork belly into pieces, sprinkle salt, mix well, and let stand for 30 minutes. Generally, buy a strip of pork belly 750-1000 grams on the market and use a small spoon of salt.
2.
Put a little oil in the wok, heat it up, and burst the pork belly.
3.
Turn it from time to time until the surface is slightly charred and the fat is oily.
4.
Pour out the excess oil, add white wine and sweet glutinous rice wine, 750-1000 grams of pork belly, I usually put 2 tablespoons of sweet glutinous rice wine and a little white wine, the amount of white wine is about 1/4 of the amount of sweet glutinous rice wine.
5.
After drinking, immediately cover the pot and simmer for about 15 seconds, then open the lid, add the dark soy sauce and stir-fry, and then add water to cover the meat. Turn to low heat and simmer.
6.
Soak the yuba in advance and cut into sections.
7.
Simmer the pork belly until it is half cooked, about 30 minutes, add the yuba, stir well, continue to simmer on low heat. If the yuba you use is easy to rot, pour it in 10 minutes before the meat comes out of the pan.
8.
Simmer for another 20-30 minutes, the soup will start to thicken, turn to high heat to collect the juice.
9.
Until the soup is very thick, you can add some chicken essence to taste before it is out of the pot, or leave it alone.
Tips:
Did you pay attention? Each time the rice shoots are cooked with braised pork, the meat must be mixed with salt and let stand for 30 minutes, and then it must be burst until the surface is slightly charred and the fat is oily. The braised pork produced in this way is not only non-greasy, but more importantly. Lean meat is not hard, but soft and fragrant. It is a pleasure to bite down!
