Thousand-page Tofu Braised Pork

Name: Thousand-page Tofu Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 box Pork belly; 400g Thousand pages tofu; 10g ginger; 4 cloves garlic; 2 pcs star anise; 1 small piece Cinnamon; 4 Dried chili; 1 tbsp Cooking Wine; 2 tbsp Soy sauce; 1 Green garlic; 5 pieces Shallots; 5g Old rock candy; 1 tbsp Rice wine; 2 tbsp Vegetable oil; 1000ml Broth

by Lailai's Blog

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Today, I’m going to have a "boiled brain dish"-braised pork in brown sauce! When cooking this braised pork dish, I paired it with thousand-page tofu. The ingredients also talk about mandarin ducks. The braised pork has a full taste, soft and glutinous and delicious. Thousand-page tofu is low-fat, low-carbohydrate and rich in protein. The taste is strong and crisp. The two-boiled cooking makes the delicious complementation and nutrition more balanced.

Thousand-page Tofu Braised Pork

1. Sit in the pot with water, put the washed pork belly strips into the pot, add the shallots, ginger, and cooking wine to boil. After the water is boiled, remove the froth, continue to boil for about 15 minutes on medium-high heat, remove, cut into pieces and set aside

2. Wash the thousand-page tofu and cut into small cubes, slice the ginger, peel the garlic cloves, cut the green garlic and shallots into sections for later use

3. Heat a wok with a little oil, add sliced ginger, white onion, garlic cloves, cinnamon, star anise, dried chili, and sauté the meat into the pan. After the fat is out, turn to low heat and continue to fry until The epidermis shrinks slightly and is slightly burnt

4. Cook rice wine in a pot, top with light soy sauce, dark soy sauce, sprinkle with rock sugar, stir fry evenly, add broth (or water), boil over high heat and turn to medium-low heat to simmer and simmer

5. Simmer the pork belly and simmer until the soup is soft and fragrant (about 45 minutes), pour the tofu into the pot and stir-fry evenly

6. Borrow the fragrant gravy in the pot to simmer the tofu cubes over a low fire until it tastes good, sprinkle with green garlic, and stir-fry twice, and then serve on the pan.