Braised pork and braised yuba is my favorite dish with balanced nutrition. Cooked with meat, it tastes great. Adding yuba to delicious braised pork can absorb the fat of the meat and reduce the greasy feeling of the meat. However, yuba is saturated with rich meat flavor, which is more delicious. My family likes to eat lean meat, pork belly is a little fat, so I choose pork at the tip of the pig, so braised pork is thin but not firewood. And fat but not greasy, crisp but not broken.
Main components; 500g of pork and 0/00g of yuba/kloc.
Accessories; Onion, ginger, star anise, cinnamon, fragrant leaves, rock sugar, braised soy sauce salt.
Practice;
1 Wash pork, cut into pieces, soak in clean water 1 hour, and bleed and soak.
2 Prepare anise cinnamon fragrant leaf pepper.
3 Cut the onion and slice the ginger. 4 yuba is soaked in advance.
5 blanch the meat and remove it for later use.
6 Add a small amount of oil to the pot and stir-fry the blanched meat until it is slightly yellow.
7 Leave the bottom oil in the pot and add rock sugar.
Stir-fry over low heat until the rock sugar melts into brownish red.
Pour in the fried meat pieces and continue to stir fry, so that each piece of meat can be covered with sugar.
10 Add soy sauce and stir well.
1 1 cooking wine. Stir well.
12 with boiling water, without meat.
13 Bring to a boil and add onion, ginger, star anise, cinnamon and geranium pepper.
14 turn to low heat and stew for 30 minutes.
15 Add salt and soaked yuba and stew for another 30 minutes.
16 turn to medium heat and cook until the soup is concentrated.
Tips; Anyone who likes to eat a little fat can choose pork belly In the process of frying sugar, use a small fire and stir constantly to avoid sticking and frying. Finally, the soup should not be too dry.