Fermented bean curd and pork trotters

Overview

Good rice makes good rice, and delicious rice is not perfect without a good dish to accompany it. So a dish with rich sauce and full soup should be the best explanation for rice. Such miso soup dishes include pork ribs with tomato sauce, diced pork belly and tomato, and mushroom and chicken sauce. Counting down by fingers, the fermented bean curd pork knuckles should be the most tempting to the taste buds: the grains of rice are crystal clear and chewy with the fragrance of the earth. Dig in a tablespoon of rich broth and wait for the broth to soak into the rice grains. The crystal grains of rice are covered with the rich aroma of the soup, accompanied by the soft pork knuckles with elastic tendons. This is really a wonderful taste.

Tags

• hot dishes
• home cooking
• cinnamon
• ginger
• oil
• old soy sauce
• pig's trotters
• refined salt
• star anise
• fermented bean curd
• green onions

Ingredients

Steps

1. 1 Slice ginger and wash green onions and set aside.

   

2. 2 Take a clean large bowl, pour enough water into the bean curd juice, and add the bean curd.

   

3. 3 Grind the bean curd and mix with the soup.

   

4. 4 Cut the pig's trotters into large pieces and blanch them in a pot of boiling water, then take them out and set aside.

   

5. 5 Pour oil into the wok, add star anise, cinnamon, ginger, and scallions and stir-fry over low heat until fragrant.

   

6. 6 Pour in the blanched pig trotters and stir-fry over high heat.

   

7. 7 Pour in fermented bean curd soup, add refined salt and dark soy sauce.

   

8. 8 Bring to a boil over high heat, then reduce to low heat and simmer for 90 minutes.

   

9. 9 Stew until the pig's trotters are tender and the soup is thick and fragrant.