What kind of delicacy is fermented bean curd and pork belly, and how is it made?
The braised pork with fermented bean curd tastes great. The prepared braised pork with fermented bean curd is fat but not greasy. Once you take a bite, the oily aroma will not dissipate for a long time. So do you know how to make braised pork with fermented bean curd? Braised pork with fermented bean curd. How to make meat more delicious? Let me introduce to you the home-made method of braised pork with fermented bean curd.
There are many ways to make braised pork with fermented bean curd, and it can be made with many vegetables. Let’s take a look at how to make braised pork with bean curd.
Method 1
Ingredients
A. 300 grams of pork belly with skin, 5 green vegetables, appropriate amount of starch water, B. 2 green onions, 2 ginger slices, 15㏄ of wine, 30g of spicy red fermented bean curd, 20g of sugar, 36㏄ of soy sauce, and 30g of Shaoxing wine.
Method
1. Put the pork belly into the water, add ingredient B and bring to a boil. Turn to low heat and continue cooking for about 30 minutes. Remove and make 2 to 3 cuts on the skin of the pork belly. Knife marks are reserved.
2. Mash the red fermented bean curd in the seasoning into a puree, mix well with other seasonings and set aside. Next we are going to deal with the pork belly.
3. Put the pork belly from Step 1 into a bowl, pour in the fermented bean curd sauce from Step 2, seal the mouth of the bowl with plastic wrap, put it in a steamer and steam over high heat for about 1 hour, until the meat is soft and tasty. .
4. Boil the cabbage in boiling water (add a little salt) until it is green, remove and soak in cold water to cool, drain and set aside.
5. Put the steamed pork belly in Step 3 into a plate, pour the fermented bean curd sauce in the bowl into the pot and heat it up, thicken it with cornstarch water and pour it on the pork belly, and finally add the cabbage. The decoration is completed.
Method 2
Ingredients
500 grams of pork belly with skin, 2-3 pieces of fermented bean curd, an appropriate amount of bean curd juice, and a piece of tofu.
Method
1. Wash the pork belly, put water in the pot, put the meat into the pot under cold water, cook for about 20 minutes, take it out when the chopsticks can be inserted into the pork belly, and put it in cold.
2. Put the bean curd and bean curd juice in a small bowl, add an appropriate amount of water, and crush the bean curd.
3. Put oil in the wok. When the oil is 70% hot, put in the pork belly and fry. Keep turning the meat pieces and fry until the skin is slightly hard. Take it out.
4. Cut the fried meat into even slices.
5. Put the meat slices in a bowl, pour in the prepared fermented bean curd juice, and mix well with your hands.
6. Take a bowl and place the meat skin side down in the bowl. Finally, cut the tofu into pieces and place it on top of the meat pieces. Steam it in a steamer for more than 1 hour. The longer the time, the softer the meat will be. rotten. I steamed it for 1.5 hours.
7. After steaming, take out the bowl, pour out some of the juice, place a plate on the bowl, flip it over quickly, and place the meat slices on the plate.
Method 3
Ingredients
500 grams of soy sauce, 60 grams of fermented bean curd juice, 1 bowl of fresh soup, a little sugar, a little MSG, 2 tablespoons of sesame oil, minced ginger 1 tablespoon, 2 tablespoons soy sauce, 2 tablespoons water starch.
Method
1. Cut the sauced meat into strips 8 cm long and 0.6 cm wide.
2. Spread a layer of fermented bean curd juice into the bowl prepared to hold the meat, then neatly put the cut meat strips skin down into the bowl, and then pour the remaining fermented bean curd juice into the bowl. On top, add seasonings, steam in a basket over high heat for 7 to 8 minutes, then take it out, pour the soup into another bowl and keep it, and place the steamed meat on a plate.
3. Put sesame oil in the wok, heat it over high heat until it is 70% to 80% hot, add minced ginger, fresh soup, sugar, soy sauce, monosodium glutamate and the original soup of steamed soybean meat. After boiling, dilute with water starch and thicken, then drop in sesame oil and pour it on the steamed meat.
Conclusion: The above is the entire content of how to make braised pork with fermented bean curd. I believe that after reading the full article, you will already understand how to make delicious braised pork with fermented bean curd. The editor introduces several methods. It’s a simple method, if you like it, please try it quickly.