Today, I'm going to share with you the pork belly roasted bean curd bamboo, which can be served with both appetizers and meals. The pork belly should choose excellent five layers of meat. This kind of meat tastes fat and thin, fragrant but not greasy. The pork belly is sliced, cooked with slow fire, fried until golden brown on both sides, and then the tofu skin and oyster mushrooms with rich flavor are added. After stewing until the juice is thick, the smell of the pot permeates all the rooms instantly, making people swallow saliva.

Main ingredients: pork belly 400g, bean curd skin150g, dried mushroom 20g, auxiliary materials: dried Chili15g, star anise 3g, onion and garlic, Dongru15g, soy sauce10g, soy sauce king/kloc. 5 grams of white sugar, cooking method: 1. After cutting the onion and garlic, the pork belly skin and dried mushrooms are prepared with warm blisters. 2. Slice the pork belly, fry it in a stone pot to make it golden on both sides, then add the onion and garlic, dried Chili and star anise into the auxiliary materials, and fry the pork belly above all colors. 3. Add the pork belly to the soaked tofu skin and dried mushrooms after coloring. 4. Sprinkle the green onion before the pot, and a very delicious pork belly with a meal will be finished. The soft pork belly and the thick fragrance of Pleurotus ostreatus are really unique!

It is best to choose three layers of pork belly or five layers of pork belly. This kind of pork belly is fat and thin, and the meat is crispy and fragrant, which is more delicious. If the pork belly wants to be cut, it is tangent. You can also put the pork belly in the refrigerator for one hour in advance. This kind of pork belly is very easy to be cut into pieces. If you want the pork belly to be delicious and not greasy, you should first put it in a pot and cook unnecessary vegetable fat, which will taste fragrant but not greasy.