Bean curd braised pork

Overview

Pork belly is already very oily, so today’s braised pork is healthier without adding any oil, but it’s still a super delicious meat dish. My daughter and I both like to eat the yuba here, it’s soft, and the most important thing is that it’s very flavorful, and we put a few quail eggs on it, we love it~

Tags

• hot dishes
• home cooking
• bean curd
• chives
• light soy sauce
• old soy sauce
• onions
• pork belly
• quail eggs
• star anise
• sugar
• tempeh
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Soak the yuba in clean water until it fully develops;

   

2. 2 Wash the pork belly and cut into pieces;

   

3. 3 Bring water to a boil in a pot, add pork belly and blanch it to remove any foam, take it out and set aside;

   

4. 4 Heat the wok, add pork belly, green onions, ginger, pepper, star anise, bay leaves, sugar and tempeh, stir-fry until the surface of the meat is raw and yellow;

   

5. 5 Add soy sauce, vinegar and other seasonings and stir-fry evenly;

   

6. 6 Add water until the meat is submerged, cover the pot and simmer for 20 minutes;

   

7. 7 Put the soaked yuba into the pot and simmer for 5 minutes;

   

8. 8 Peel the cooked quail eggs and put them into the pot, stir-fry evenly, pour sesame oil and sprinkle with chives and serve.

   

9. 9 Complete