Fermented bean curd and pork in a bowl

Overview

In fact, it is braised pork with fermented bean curd. It is said to be an authentic taste of old Beijing. For a northerner like me, I really like the taste of red fermented bean curd. I remember that when I was little, I often ate fermented bean curd, red rose fermented bean curd. After coming to Chongqing, I discovered that fermented bean curd is also produced here, but it is spicy fermented bean curd or red oil fermented bean curd. It is not the taste I remembered. I went to the supermarket many times and could not find the red fermented bean curd I ate when I was a child. A few days ago, I finally saw red bean curd for sale in a large supermarket. I quickly bought a bottle and made braised pork with bean curd when I came back. You can also make bean curd ribs, bean curd chicken wings, bean curd pork trotters. O(∩_∩)O

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• winter recipes
• banquet dishes
• lunch
• cooking wine
• onions
• pork belly
• star anise
• zanthoxylum bungeanum
• fermented bean curd
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Put the pork belly into a pot with cold water, blanch it for 5 or 6 minutes after the water boils, and skim off the foam.

   

2. 2 Put three spoons of cooking wine, two or three scallions, three or four slices of ginger, more than 20 peppercorns, two star anise, and two bay leaves into the pot. Turn to low heat and cover and simmer for 25-30 minutes. Remove the pork belly and set aside.

   

3. 3 Pour a little oil into the pot. When the oil is hot, add the pork belly and fry the pork belly over medium heat to create tiger skin patterns. (Be sure to cover the pot with a lid to prevent burns from splashed oil.)

   

4. 4 After the meat has cooled, cut into thin slices with a knife, put the meat skin side down into a bowl; use an appropriate amount of warm water to spread 2 or 3 pieces of fermented bean curd. (The amount of bean curd can be determined according to the amount of meat and your own taste.)

   

5. 5 Pour the boiled fermented bean curd juice evenly over the meat and steam it for 1 hour. (The electric pressure cooker I used only steamed for 30 minutes.)

   

6. 6 Take out the steamed pork belly, pour out the soup, turn the meat upside down on a plate, and pour the fermented bean curd soup over it. (If there is a lot of soup, you can add it to a wok to reduce the sauce until it thickens and then pour it onto the meat.)