Spicy Bean Curd Pork Slices

Name: Spicy Bean Curd Pork Slices
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Bean curd; 300g Plum meat; 30g starch; 1 teaspoon salt; 1 teaspoon Chili powder; 3g Sugar; 1 teaspoon White pepper; 1 teaspoon pepper powder; 1 teaspoon Oyster sauce; 1 teaspoon Cooking Wine; 2 pieces Chives; 2 teaspoons Pixian Doubanjiang; 4 cloves garlic; 1/2 piece ginger; 15g Dried chili; 10g Peppercorns; 60ml Vegetable oil; Some water

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Tofu sliced pork is a classic Chongqing dish, and “tofu” is a very common home-cooked delicacy in Chongqing. Small restaurants selling tofu rice can be found everywhere in the streets and alleys. Because tofu is very popular with the people of Chongqing, it is used as a raw material. Innovated tofu sliced pork, tofu fish and other famous dishes, Chongqing's tofu is neither tofu nor tofu. It is somewhere in between, and has a soft taste. Bean curd pork slices This dish is tender and smooth, and the meat slices are full of soup. After the bean curd and the meat are full of the delicious soup, it becomes an irresistible temptation. A spicy dish is also a healthy dish.

Spicy Bean Curd Pork Slices

1. Cut plum meat into large slices

2. Grab the meat with cooking wine, salt, sugar, white pepper, oyster sauce, starch and a small amount of water and marinate for a while

3. Put the bean curd into the pot after boiling it

4. Mince green onion, ginger, garlic

5. Add oil in a wok to 50% heat, add bean paste, ginger, and garlic and fry until the oil is red and scented

6. Add water to boil

7. Put the marinated meat slices into the pot, spread them with chopsticks, and when the meat slices are boiled until they disperse and change color, add salt and oyster sauce

8. Pour the cooked pork slices and the soup on the bean curd, sprinkle with chili powder and pepper powder

9. Add oil to the wok, heat to 50% heat, add dried chili and pepper, until the pepper is fragrant and the pepper turns brownish red

10. Then pour the hot oil evenly on the meat slices, it is called a fragrant

11. Sprinkle with chives and chopped green onions

Tips:
1. Plum meat is my favorite meat. Plum meat is taken from the upper half of the pork shoulder. It is mainly lean meat. It has the same oiliness as beef. Compared with the tenderloin, it has a high fat content. If you compare it with beef, it is probably a rib eye. Meat, often used in hot pot to cook meat;
2. Plum-blossom meat is easier to cook, try to cut evenly thickness, clean the excess muscle tendons, and put it in the soup to be very tender;
3. The amount of broth should be added according to the amount of meat slices and bean curd. It is best to pour some extra money on the bean curd.