Steam the paneer for half an hour first to make it 70% mature, then put in the curd sauce, bring the water to boil on high heat and then turn to low heat to steam for half an hour.

How to make curd meat:

Main ingredient: 750 grams of pork, 60 milliliters of curd juice.

Accessories: 1 green onion, 10 grams of ginger, 5 cloves of garlic, 15 milliliters of soy sauce.

1. Wash and cut the pork into cubes and set aside

2. Put water in a pot and put the pork in when it is cool

3. Boil for about 2 minutes and rinse off the foam and set aside

4. Heat up a frying pan, add the dried pork and stir-fry over low heat to release the oil

5. Add the green onion, ginger and garlic and stir-fry to release the aroma

6. Add the wine and soy sauce and stir-fry well. Soy sauce and stir-fry evenly

7. Add the curd sauce, stir-fry evenly

8. Add the water that does not exceed the meat, add rock sugar, boil over high heat and then turn to medium-low heat to simmer for 1 hour, and then finally collect the juice over high heat

Cooking Tips

The curd itself has a salty taste, so don't put in too much salt.

Features

The curd meat is fat but not greasy, melt in your mouth, each piece is wrapped in a rich sauce, it is a very good dish to eat and eat.