How to make bean curd pork 1

1. First, remove the hair and blanch the prepared pork belly and cut it into uniform pieces for later use;

2. Wash the lettuce Then set aside;

3. Spread the pork belly pieces evenly with soy sauce and set aside;

4. Heat oil in a pot, add pork belly and fry until golden brown, remove and set aside. ;

5. In another pot, add an appropriate amount of cooking oil, onion knots, and ginger cubes, stir-fry until fragrant, then add an appropriate amount of Shaoxing wine, southern milk juice, soy sauce, monosodium glutamate, star anise, etc., and add the pork belly. Bring to a boil over high heat, then reduce to low heat and simmer for 2-3 hours. After the juice is reduced, it can be plated. You can serve it with lettuce as a base to relieve greasy taste.

Method of fermented bean curd pork 2

1. Clean the pork belly and cut into pieces, then put it in the pot under cold water, bring to a boil, remove and rinse the floating residue;

2. Add an appropriate amount of cooking oil to the pot and heat it up, then add rock sugar and stir-fry until the sugar color comes out. Then add the pork belly and stir-fry quickly to make the sugar color evenly coated with the pork belly;

3. Take the cool fermented bean curd and add an appropriate amount of curd. After the milk has melted, filter it and pour it into the pot and continue to stir-fry;

4. Add an appropriate amount of dark soy sauce and cooking wine to the pot and stir-fry evenly, then add an appropriate amount of boiling water to cover the pork belly, then add onion, ginger, etc. and cook over high heat After boiling, turn to low heat and simmer for an hour. After boiling, add appropriate amount of salt and chicken essence to taste and then eat.

Method 3 of fermented bean curd meat

1. Mash the red fermented bean curd and add an appropriate amount of cooking wine and dark soy sauce to stir into fermented bean curd juice and set aside;

2. Wash the pork Clean and cut into pieces, blanch them and remove them for later use;

3. Add the pork belly to the pot, pour in water to cover the meat, and then add an appropriate amount of onion, ginger, aniseed, rock sugar, and fermented bean curd juice in sequence. When it comes to a boil over high heat, turn to low heat and simmer for 30 minutes before serving.