How is the sauce of fermented bean curd braised pork mixed? What are the special methods? It can be directly mixed with red fermented bean curd with juice. Guanghe fermented bean curd has a compound fermented bean curd called red fermented bean curd, which is mashed with fermented bean curd and mixed with a little salt, soy sauce, sugar and oyster sauce. Braised pork is delicious.

Many friends do encounter fried meat without tiger skin when cooking braised pork. The difficulty lies in the key seasonings: white sugar, white pepper, thirteen spices, relatively highly fermented rice (about 50 degrees), monosodium glutamate, cooking oil, oil consumption, soy sauce, southern milk and tomato juice. The temperature under frying conditions has not been adjusted, and the amount can be adjusted according to your own taste.

The appearance gloss is stronger; Flavors such as chicken essence and monosodium glutamate can be added to the juice to make the taste more prominent. Add less juice before steaming meat to reduce cooking time. Easy to understand, fresher, more fragrant and more attractive, saving the time of frying shredded chicken. Clean dried onion in pairs to make minced onion, and clean garlic in bags in pairs to make minced garlic. Wash the pan, put it in cooking oil and heat it to 50% (about 80 degrees). Add Jiang Mo, chopped green onion and minced garlic and stir-fry until fragrant (yellowish).

The braised pork sauce is not well mixed, and the braised pork tastes wrong. It also needs delicious meat, not greasy or greasy. Just make sure these three are good. Everyone needs to make delicious fresh soy sauce except the sauce in tofu brain. Take the Cantonese-style Lipu braised pork produced in our store as an example. The dosage per serving is: south milk 15g, soy sauce king 25g, pepper noodles 0.5g, star anise powder 0.5g, sugar10.5g, rice wine 15g, and wet starch.

Mixed with pork sauce: (Maybe there are groups all over the country who have the same sex habit, all for better refreshing and increasing the aroma and salt taste), add 2 tablespoons of fermented wine, light soy sauce and "wine". Here we should emphasize the role of wine. With fine wine and ordinary wine, the steamed taste is completely different! It is suggested that when cooking this home-cooked dish, look through dad's bathroom cabinet to see if there is maotai-flavor liquor, and the temperature is about 50 degrees. Braised pork is indispensable for many banquets in rural areas, and its appearance depends on the brown and red tiger skin pattern on the braised pork. In addition to frying bubbles, this unique pattern also depends on the way the juice is prepared.

The above is my answer, I hope it will help you.