The most delicious braised pork

Overview

If you don’t know what to eat every day, follow my WeChat official account [xingxing_sichu]. In addition to many recipes, there is also my 18-pound weight loss menu (⊙o⊙). This dish is believed to be a favorite of many people, but have you ever eaten braised pork with fermented bean curd? Compared with the ordinary method, the braised pork with fermented bean curd is not only richer in taste, but more importantly, it greatly reduces the greasiness of eating more pieces. I accidentally ate it out with my sisters, and naturally I couldn’t let it go. I started thinking about the ingredients when I got home, and finally lived up to my expectations

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• winter recipes
• banquet dishes
• cinnamon
• dried red pepper
• fermented bean curd juice
• green onions
• oil
• old soy sauce
• pork belly with skin
• rose fermented bean curd
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork belly, cut into small pieces, put in cold water, blanch and set aside.

   

2. 2 Add an appropriate amount of salad oil to the pot over low heat. When the oil is at five levels, first add the peppercorns. After frying until fragrant, take out the peppercorns and throw them away. Use the oil in which the peppercorns have been fried. Add 2 tablespoons of white sugar and 2 tablespoons of water (water-oil sugar is easier to fry). Fry the sugar color over low heat. Stir constantly to avoid sugar paste. The fried sugar will melt and the water will completely evaporate (if the sugar condenses at the end, don’t worry, it will slowly melt after adding the pork belly)

   

3. 3 Add the blanched pork belly to the pot, turn to medium heat, and continue to stir-fry until the meat is evenly colored. Add the prepared onion, ginger and various aniseed ingredients into the pot and stir-fry for a minute or two. Add dark soy sauce to the pot and continue to stir-fry for 3-5 minutes (at this time you will find that the color of the meat is getting darker and darker, and the color is shiny and oily. This is because the sugar color and dark soy sauce are well integrated. Be sure to use medium heat to avoid burning the pot).

   

4. 4 Add water to the pot. Based on the balance between water and meat, add an appropriate amount of salt, two spoons of rose bean curd juice, and two pieces of bean curd. The bean curd should be mashed. Bring to a boil over high heat, then simmer over low heat for 40 minutes or according to the situation, until the pork belly is tender and tender. If you have a casserole at home, it is best to pour it into the casserole and stew it to better maintain the aroma of the meat.

   

5. 5 Then pour the stewed pork belly into the wok and reduce the juice over high heat until there is still a little soup left in the pot.

   

6. 6 Add a little chicken essence and thirteen spices (optional) and serve.