1, pork belly cut into pieces, marinated with a little salt 10 minutes, blanched in boiling water for one minute, and fished out for later use.
2. Take 2 pieces of red oil fermented bean curd (3 pieces for the small one, and I use "Wang Zhihe" fermented bean curd), mix it with a proper amount of fermented bean curd, and mash it for later use.
3, take a handful of rock sugar, a small amount of oil in the pot, add rock sugar, simmer on low heat (beware of oil splashing and scalding).
4. After boiling out the sugar color, add the cooked pork belly and stir fry until the surface of the meat is a little brown.
5. Add the prepared fermented milk, and then pour in a small amount of cooking wine and soy sauce (or not). After stir-frying, add water without meat, add a small bowl of water (about 250ml), turn to low heat and simmer for at least one hour.
6. After the soup is thick, turn to the fire and collect the juice.
A perfect bean curd with braised pork is ready. I hope it can help you. Thank you.