Southern Fermented Bean Curd Meat, A Piece of Meat and A Bowl of Fermented Bean Curd Make Life Delicious
1.
Prepare ingredients.
2.
Cut the pork belly into small cubes.
3.
Put a little oil or no oil in the pan. Stir-fry the pork belly in the pan. You can also put a little spice and ginger. You don’t have it or you don’t like it, or you don’t need to leave it, depending on your taste.
4.
Add a little sugar and stir fry until the oil is golden brown.
5.
Add the southern milk, then add the water, and the meat is just fine.
6.
After the high heat is boiled, simmer slowly over medium heat. If the water is boiled dry and not soft, you can add water to continue cooking, or if you like a strong flavor, use a low heat to simmer for a while.
7.
After about an hour, slowly collect the juice, or you can simmer halfway a day in advance, just soak in the pot, and re-cook it when you cook the next day. Collect the juice and the flavor will be stronger.
8.
Turn off the heat, serve on the plate, crystal clear, soft and waxy southern fermented bean curd meat is made.
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