Roast tofu with lard residue

Overview

Where are the delicacies of childhood? It was the lard residue left over from grandma's cooking of lard. She put it into her mouth while it was still hot and bit into it. The smell will never be forgotten. The boiled lard is often used to mix noodles and stir-fry vegetables, so the delicious taste in my memory has always stayed in my childhood. The lard residue is added to be cooked with vegetables or braised with tofu. The roasted tofu with lard residue I made today is what my grandma used to make, but now I have added some ingredients of my own taste to make it a special meal. This delicious dish was given to me on Children's Day.

Tags

• private kitchen
• balsamic vinegar
• braised tofu
• cooking wine
• garlic slices
• lard residue
• light soy sauce
• red pepper
• sugar
• pepper

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Cut the northern tofu into small pieces and fry in a non-stick pan

   

3. 3 Cut red pepper into small pieces

   

4. 4 Fry the tofu until lightly browned and continue

   

5. 5 Then add garlic slices

   

6. 6 After the aroma comes out, add lard residue

   

7. 7 Add all the seasonings except the balsamic vinegar and just enough water to cover the tofu

   

8. 8 Bring to a boil and continue to reduce the juice. At about the same time, add red pepper and finally drizzle some balsamic vinegar and serve