How to make braised pork with black bean paste and the oil is removed. Detailed introduction to the cuisine and its functions: Hunan cuisine blood-tonifying recipe, nourishing yin recipe, waist-strengthening and kidney-building recipe.

Taste: Black bean flavor. Technique: Steaming the oil-free braised pork with black bean paste. Materials: Ingredients: 750 grams of pork ribs (pork belly)

Seasoning: 25 grams of soy sauce, 2 grams of salt, 50 grams of tempeh, 60 grams of peanut oil, 50 grams of glutinous rice wine

Features of fried pork with black bean paste: rich flavor, not greasy, soft and delicious. Teach you how to make braised pork belly with black bean paste and how to make it delicious. 1. Use a red hot iron to burn off the remaining hair on the pork belly skin, then put the meat in cold water and scrape it clean;

2. Add water to the pot, add the pork belly and cook until cooked, take it out, and wipe the water on the meat skin with a clean cloth;

3. Spread the sweet wine sauce on the meat skin while it is hot ;

4. Set the wok over high heat, add peanut oil, and heat it until it is 80% hot. Place the pork belly skin side down into the pan to drain away the oil. Remove from the pan when the skin is fried to red;

5. Put the pork belly into the soup pot and cook for a while. Take it out when the skin becomes wrinkled;

6. Place the pork belly skin side down on the cutting board and cut it into 10 cm long and 1 cm thick. Cut a large piece of pork belly across the middle without cutting it off;

7. Then arrange the cut pork belly skin side down neatly in the bowl, and arrange the remaining edges of the pork belly in a trapezoid shape on the edge of the bowl;< /p>

8. Then evenly add refined salt, soy sauce and tempeh, steam until soft and mushy, take out and turn it over on a plate and serve.

Key points for making braised pork with oil-free tempeh: 1. The tempeh is made from the famous "Yipinxiang" heart-warming tempeh from Liuyang, Hunan Province;

2. The meat can be put into a tray, placed in a cage, separated by Steam for about 15 minutes, generally until cooked;

3. Fry the meat until it is tiger skin color and becomes wrinkled. During the steaming, the fat in the meat will seep into the tempeh, making it difficult to eat. Greasy;

4. Due to the frying process, 500 grams of peanut oil needs to be prepared.