Thousand Sheets of Roasted Meat

Name: Thousand Sheets of Roasted Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Tofu skin; Some Refined salt; Some bandits; Some Cinnamon; Some star anise; Some Tsaoko; Some Bay leaf; Some Soy sauce

by Dance of wolf

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Tofu skin is also called "thousand sheets", right? In my case, it is called "tofu skin", I think it is better called "tofu skin".

There are many ways to eat tofu skin, which can be cooled, fried, or marinated, but when tofu skin encounters pork belly, especially when it is stewed with marinade, then this tofu skin has more connotations.

The weather gradually turns colder, so eat more meat dishes to replenish some energy for the body, and also to replenish fat. Braised pork belly and tofu skin with marinade, so that the tofu skin absorbs the thick aroma of the marinade. The pork belly also has the mellow aroma of braised pork but is fatty but not greasy. "

Ingredients

Some Pork Belly
Some Tofu Skin
Some Refined Salt
Some Bandits
Some Cinnamon
Some Star Anise
Some Tsaoko
Some Bay Leaf
Some Soy Sauce

Thousand Sheets of Roasted Meat

1. Cut pork belly into large pieces.

2. Add oil to the pan, add the pork belly and fry until the color changes.

3. Add a tablespoon of dark soy sauce and stir fry until the meat is colored.

4. Pour in the marinade (can be replaced by cinnamon, star anise, bay leaves, grass fruit, grass bandits, etc.), add enough water, boil on high heat, and simmer on low heat.

5. Cut the tofu skin into long strips and tie them.

6. The pork belly is simmered for 40 minutes and then poured into the tofu knot.

7. After simmering for 10 minutes, add appropriate amount of salt and simmer for 10 minutes to collect the juice.

Tips:
1. Don't use too much force when knotting the tofu skin to prevent it from breaking.

2. If there is no marinade, you can add cinnamon, star anise, bay leaf, grass fruit, grass kou, etc. when stewing.

3. Add appropriate amount of sugar when stewing, so that the stewed meat and tofu skin will be more mellow and thick.