Braised pork with fermented bean curd

Overview

I don’t like to eat meat, but I really want to eat a piece of braised pork during this period. I don’t know why, haha... This braised pork has zero fat, so it should not make you gain weight! One of them is that I'm afraid of growing fat after eating it, and the other is that it's too greasy. The one I made today should be very bland. The meat-and-vegetarian braised pork does not require too many ingredients, and the main ingredient is fermented bean curd. It tastes great!

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• garlic cloves
• pork belly
• spinach
• fermented bean curd
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork belly and blanch it in a pot for three minutes. Wash it and marinate it with cooking wine, soy sauce, chicken essence and other ingredients for several hours (it can also take 20 minutes). I marinated it the night before

   

2. 2 Put oil in the pot, put the marinated pork belly into the pot and fry until golden brown and set aside

   

3. 3 Leave oil in the pot, add sugar, and stir-fry until the sugar melts

   

4. 4 Then add the prepared fermented bean curd and stir well

   

5. 5 Then add the pork belly and stir evenly. Add a bowl of water and bring to a boil over high heat. Simmer over low heat. You can open the pot to see if the soup is gone. Then add the garlic cloves

   

6. 6 Then blanch the spinach in advance and put the braised pork on a plate so it doesn’t feel greasy

   

7. 7 Pick up a piece and your mouth will water!