Ingredients

50 grams of pork, 10 grams of green onion, 50 grams of seaweed, 100 grams of tofu, 10 grams of peanut oil, 1 tablespoon of Hua Diao wine, 2 teaspoons of dark soy sauce, 1/2 teaspoon of salt, 1 teaspoon of chicken powder, 10 grams of ginger, 10 grams of garlic

Methods

1. Chop the pancetta into finger-thick strips, chop the green onion, ginger and garlic and set aside.

2. Tofu cut into cubes, seaweed cleaned and cut into the same size as the meat slices

3. pot of boiling water plus Huadiao wine blanch through the meat, and then add the hot water to cook for 5 minutes, fish out and then put into the hot water to cook for 7 minutes.

4. pot of boiling oil sautéed onion, ginger and garlic, put the meat stir fry, with the old pumping color and add broth.

5. After the fire boiled to medium heat and slowly simmer for half an hour, add tofu, skim the floating powder seasoning, small fire and then simmer for half an hour.

Tips

Tips: blanch the tofu with cold water in the pot to try to keep the original shape, in addition to the need for slow stewing to avoid overcooking broken. Pork is blanched three times in order to reduce the content of fat and saturated fatty acids.