Health benefits
Pork belly: moisturizing
Beancurd stick: delaying aging, antioxidant, anti-cancer and preventing cancer
White sugar: low protein
Ingredients
Pork belly ( 200g ) | Yuba ( 200g ) |
Chives (appropriate amount) | Ginger (appropriate amount ) |
Edible oil ( appropriate amount ) | Table salt ( one spoon ) |
White sugar ( Two spoons ) | Cooking wine (a spoonful) |
Light soy sauce ( One spoonful ) | Dark soy sauce ( Two spoonfuls ) |
Clean water ( appropriate amount ) |
How to make braised pork with yuba
1. Prepare ingredients.Pork belly, yuba, ginger, chives.
2. Soak the yuba in warm water five or six hours in advance.Usually I soak half a day in advance.
3. Cut the soaked yuba into small sections, cut the pork belly into slices or pieces, and cut the chives into pieces.Chop green onion and shred ginger.
4.Heat the pot, pour an appropriate amount of cooking oil, the oil temperature is 60% hot, add ginger The silk is fried and fragrant.
5.Put the pork belly into the pot and stir-fry.
6. Fry until the pork belly changes color and the skin is slightly charred.You can stir-fry for a while to force out the oil in the meat.
7.Add the processed yuba.
8. Stir-fry evenly to make the yuba evenly oiled.
9.Add one spoon of light soy sauce, two spoons of dark soy sauce, two spoons of sugar, and one spoon of cooking wine.
10. Stir-fry evenly so that the ingredients in the pot are evenly colored.
11.Add appropriate amount of water.
12. The amount of water should be equal to the ingredients in the pot.Stir well and bring to a boil over high heat.
13.Cook until the water in the pot is reduced by half, and stir for a while.Add a spoonful of salt to taste.Turn to medium-low heat and continue cooking.
14. Cook until the soup in the pot is thick and add the chives.
15. Stir well until the juice is reduced and remove from the pan.
16.Plate and serve.You can sprinkle some chopped green onion appropriately to increase appetite and color.
17. The fragrant braised pork with yuba, the yuba is smooth and tender, the pork belly is fat but not greasy, Even for dinner.
Tips
1.Soak the yuba in water before cooking.Generally, it can be soaked half a day in advance.When soaking yuba, we generally pay attention to coolness in summer and warmth in winter, that is, soaking in cold water in summer and warm water in winter.
2.Pork belly can be cut into chunks or slices, depending on personal preference.
3.When making braised pork, the pork belly with skin should be selected as three layers of meat, with alternating fat and lean.Such braised pork will be fat but not greasy and will melt in your mouth.
4.If you feel that there is too much oil in the pork belly, you can stir-fry for a while to force the oil out of the meat.Of course, you can also choose to fry it in a pan, which is faster.
5.Because dark soy sauce and light soy sauce have been added, the meat already has flavor, so there is no need to add more salt.It depends on personal taste.
6.Some people may have strong tastes and like to eat spicy food.You can add some dried chilies before adding water.I chose to put it in at this time because I want to preserve the flavor of the braised pork, and the chili pepper is just for seasoning.
7.No MSG is added during the cooking process.Light soy sauce and white sugar themselves have the effect of improving freshness, and soy products are mostly fresh products, so there is no need to add too much, just according to personal preference.
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