Braised pork with fermented bean curd

Ingredients: 500g pork belly with skin, 2-3 pieces of fermented bean curd, a proper amount of fermented bean curd and a piece of tofu.

Production process:

1, wash pork belly, put water in the pot, and put the meat in the pot with cold water.

2. Cook for about 20 minutes. Chopsticks can be dipped in pork belly and then taken out to cool.

3. Put the fermented bean curd and fermented bean curd into a small bowl, add appropriate amount of water, and crush the fermented bean curd.

4. Put the oil in the pot. When the oil is 70% hot, put the pork belly into the frying pan and keep turning the meat pieces (oil will spill, just use the lid as a shield). Take it out when the skin is slightly hard.

5. Cut the fried meat into even pieces.

6. Put the sliced meat into a bowl and pour the prepared fermented milk, and grasp it evenly by hand.

7. Take a bowl, then put the skin down in the bowl, and finally cut the tofu into pieces and put it on the meat, and steam it in a steamer for more than 1 hour. The longer the time, the softer the meat will be. I steamed 1.5 hours.

8. Steam out the bowl, pour out some juice, put a plate on the bowl, turn it over quickly, and buckle the meat slices in the plate.