Bear's paw is a tonic, which has the effects of expelling wind, strengthening spleen and stomach, keeping out cold and benefiting qi. It is one of the eight treasures in ancient China.

The newly cut claws can't be eaten immediately, and they can't be stewed until they are completely dry the next year. Collecting bear paws is also very particular. First of all, the newly cut bear's paw can't see the water. You should dry the blood with toilet paper, and then prepare a big-mouthed porcelain jar. First, use lime as the bottom, then spread a thick layer of fried rice, put down the bear's paw, enclose it with fried rice, seal it with lime, and let it stand for a year or two before taking it out for cleaning and cooking. After the bear's paw is cleaned, first put a thick layer of honey on it and cook it with slow fire for an hour. Then you have to wash it off and put the ingredients away. At first, you should stew with slow fire, preferably charcoal fire, or use the slow cooker of Japanese "Le Sheng" brand. It can be stewed for three hours, and it will definitely smell fragrant and boil. If you don't stew with honey first, you can't take off your chopsticks for three days and nights.

Suitable for roasting, frying, stewing and other methods, such as "braised bear's paw" and "roasted bear's paw".

Bear paw tofu

Materials:

500g of white bean curd, 50g of lean pork150g, 50g of green garlic, 20g of soy sauce, 2g of refined salt, 2g of monosodium glutamate, 30g of cooking wine, 5g of clear oil15g, 20g of water bean powder and a proper amount of clear soup.

Production method:

1. Cut the tofu into pieces 5 cm long, 3 cm wide and 0.7 cm thick. Slice pork. Wash the green garlic and cut into sections.

2. Heat the oil in the pot to 60% heat, put the tofu piece by piece, fry it on both sides and shovel it out.

3. Add oil to the pot, stir-fry the meat slices, add the soup, add the tofu, soy sauce, salt and cooking wine, bring to a boil, switch to low heat, and burn until the tofu is soft and rotten, then add the green garlic, monosodium glutamate and water bean powder, and slowly thicken the juice to serve.

note:

1, the size, length and thickness of tofu should be cut evenly, not too fried.

2, adjust the taste, slowly burn through with a small fire, so that the tofu tastes the same inside and outside.

Features:

Fine production, golden color, soft and fragrant tofu, salty taste and strong local flavor. This dish is called "bear's paw", which means that tofu looks like bear's paw and tastes comparable to it.