Braised pork with fermented bean curd and braised pork How to make dried bean curd

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  1. Have all ingredients ready.

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  2. Cut the pork belly into pieces of about 2 cm.

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  3.Add water to the wok, add cold water to the pork belly, bring to a boil and cook until Translucent state.

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  4.Beat off the foam and fish it out for later use.
  

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  5. Add oil to the pot and heat it, add in the rock sugar and melt it Turn on low heat and simmer to make the sugar color.

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  6.When the rock sugar turns dark and bubbles form, add it first Stir-fry the aniseed and bay leaves until fragrant.Add dried chili peppers, ginger slices and green onions and stir-fry.

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  7. Add pork belly and stir-fry until coloured.

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  8. Stir-fry the pork belly over low heat until the oil turns yellow.

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  9. Pour in light soy sauce and dark soy sauce, pour in cooking wine and stir-fry Evenly.

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  10.The color is darker at this time.Wait until the color penetrates into the meat.alright.

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  11.Add hot water (to cover the pork belly) and bring to a boil over high heat , turn to medium-low heat and simmer for 40-50 minutes.

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  12. During this period, wash the dried bean knots twice and soak them in warm water hair.

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  13. When it becomes slightly thicker, put the red oil fermented bean curd cubes into braise Stir the meat evenly.

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  14.Cook until a little soup remains and becomes thick.

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  15. Add the dried bean knots, salt and stir-fry evenly.

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  16.Continue to cook and reduce the juice over high heat.The sauce is wrapped around the pork belly and dried tofu knots and is ready to be plated.

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  17. Fat and thin, sweet and soft, it melts in your mouth.The taste is fat but not greasy, soft, glutinous and sweet, which is very satisfying.