Health benefits
Pork belly: moisturizes dryness
Sichuan peppercorns: maintain healthy skin and mucous membranes
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Pork belly ( 800g ) | Scallions ( 2 roots ) |
| Ginger ( 1 piece ) | Oil ( 8 grams ) |
Zanthoxylum bungeanum ( 15 pieces ) | Aniseed ( 3 capsules ) |
Light soy sauce ( 2 spoons ) | Cooking wine ( 2 spoons ) |
Soy sauce ( 1 spoon ) | Oyster sauce ( 2 spoon ) |
Rose bean curd ( 2 pieces ) | Five-spice powder ( 1 spoon ) |
Rock sugar ( 10 capsules ) |
How to make braised pork with rose bean curd
1. Prepare the pork belly, wash and set aside.
2. Blanch the pork belly in boiling water.
3. Remove, wash and set aside.
4. Prepare onions and ginger.
5.Put oil in the pot, add rock sugar, Sichuan peppercorns, aniseed, and bring to a boil over low heat Melt rock sugar.
6. Add pork belly and stir-fry, add cooking wine, light soy sauce, oyster sauce, soy sauce, and rose Fermented bean curd, onion, ginger, five-spice powder.
7. Stir the ingredients in the pot evenly.
8.Add 300ml water and simmer for three minutes.
9.Pour the delicious pork belly into the steamer and steam over high heat for fifteen minutes.
10.Open the lid and turn the pork belly over so that the soup is evenly coated on the meat, continue Cover and steam for 20 minutes, then turn to low heat and simmer for 10 minutes, then it's ready.
11.A plate of brightly colored rose bean curd and roasted pork was served.
Tips
No need to add salt! No need to add salt! No need to add salt! Fermented bean curd and soy sauce are already salty enough!
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