Minced Pork Tofu
Overview
As expected, today was a really tiring pace. As soon as I arrived in the morning, I had to deal with the award evaluation. After hosting the program, I read three manuscripts from the TV reporter. In the afternoon, I continued to review the reporters' manuscripts in a daze. I also had to read the website planning and WeChat push manuscripts. After getting off work, I still had to review the film. Finally, I left a reporter's article for review tomorrow. I’m too lazy to make dinner, so I’m going to post the recipe for the minced meat and tofu I made earlier. Although the tofu was not fried but stir-fried directly, it tasted very good.
Tags
Ingredients
Steps
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Chop the pork into minced meat, mix with cooking wine, starch, white pepper, and salt to taste.
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Pour water into the pot, add salt, cut the tender tofu into pieces and blanch it in water to remove the beany smell.
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Cut onions, ginger, and garlic with a knife, cut millet and pepper into rings, and set aside peppercorns.
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Mix one spoon of cooking wine, one spoon of very fresh soy sauce, a quarter of vinegar, and half of sugar to make a sauce and set aside.
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Heat the pan with cold oil. Heat the oil and add the peppercorns over low heat to release the flavor. Discard the peppercorns.
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Add the minced meat and stir-fry until it changes color. My meat has more fat, so I stir-fry for a while longer to release the oil.
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Add the seasonings in step 3 and stir-fry to release the flavour.
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Turn up the heat, add tofu and stir-fry.
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Add seasoning and appropriate amount of water, stir-fry evenly, and add salt to taste.
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Cover and simmer over low heat for two to three minutes.
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Add water starch to thicken the sauce, turn off the heat, add chicken essence and bring to the pot. If there is chopped green onion, sprinkle some chopped green onion.
