About the selection of fermented bean curd meat (pork)

Pork belly refers to the meat under the ribs on both sides of the pig. It is fat and thin in alternation, and has a three-layered shape. Whether you choose a good piece of pork belly determines the success or failure of this dish. When purchasing, you should carefully check the freshness of the meat and the ratio of fat to lean. Generally speaking, pig skin is bright without brown spots, the skinny part is ruddy in color, the fat part is elastic, and the ratio of fat to thin meets the standard. In addition, you must buy pork belly with skin. In the pig classification, the part with skin is of good quality, which is called upper pork belly, and the lower part with skin is called lower pork belly.

Method: Soak in cold water 2 Rinse with blood-free water for an hour, control dryness, and tie with cotton thread in a cross shape

Pour in a little oil and saute onions and ginger

Stir-fry until the surface changes color

1. Pork belly Cut into pieces, generally about the size of two mahjong pieces. (Of course, the size of the meat is only related to the cooking temperature, and everything else depends on your preference)

2. Blanch the pork belly until it is raw, usually just boil the water for two or three minutes (the main purpose is to skim off the foam) , that is, the blood remaining in the pork).

3. Place the chopped pork belly pieces, fermented bean curd and rock sugar in a deep bowl. (Usually two pounds of pork belly, one and a half three to four cents red cubes, it is better to add some fermented bean curd juice inside. Be sure to use red bean fermented bean curd, because it can be colored and looks good. Rock sugar depends on your own taste. Wuxi is generally sweeter, basically You need three to four liang of rock sugar, which means two big pieces)

4. Steam (depending on the size of the pork belly pieces, usually about two mahjong pieces of meat, it will take about an hour).

5. Pour the steamed pork belly in the deep bowl into the pot, season and collect the juice. You only need to add a little salt for seasoning. You can control the taste yourself, whether it's salty or sweet.

6. After collecting the juice, take it out of the pot. The ingredients are very simple, pork belly, rose bean curd, rock sugar, and salt. And the cooking method is also simple, mainly steaming. But it takes longer.

Tips

1. The fermented bean curd juice itself is salty enough. Use salt only to supplement it. Do not add too much. 2. Pork belly refers to the part under the ribs on both sides of the pig. The meat is alternately fat and lean, in a three-layered shape. Whether you choose a good piece of pork belly determines the success or failure of this dish. When purchasing, you should carefully check the freshness of the meat and the ratio of fat to lean. Generally speaking, the pig skin is bright without brown spots, the skinny part is ruddy in color, the fat part is elastic, and the ratio of fat to thin meets the standard.

In addition, you must buy pork belly with skin. In the pig classification, the part with skin is of good quality, which is called upper pork belly, and the lower part with poor quality is called lower pork belly. 3. Pork pork belly in cold water, which can make the meat inside The impurities and blood foam are completely separated, and the taste is more prominent. 4. The role of sesame oil makes the soup shiny, and the color is more beautiful and attractive when poured on the meat. 5. If the meat is not easy to place, it can be cut into large pieces. Or like me, tie it with straw rope or cotton rope, which will look more beautiful