Generally, this dried vegetable can be cooked with meat.
First soak the dried bean curd in warm water and cut the pork belly into two centimeters. The soaked dried bean curd and pork belly are about one to one; Then prepare garlic cloves and ginger, green onions, soy sauce, sugar, dried peppers and aniseed.
Prepare onion, ginger and garlic, blanch pork belly with boiling water quickly, cut off the soaked dried bean curd, add a little oil to the pot, stir fry onion, ginger and garlic, and pour in the blanched meat and stir fry to get oil.
Prepare a casserole, pour the cooked meat into the casserole, add boiling water, add dried chili and chicken stew seasoning and simmer for half an hour. After half an hour, add dried beans, boil and stir, and continue to simmer for 20 minutes.
Exercise:
1. Prepare raw materials.
2. Soak dried beans in warm water in advance, then wash, drain and cut into small pieces.
3. Wash the pork belly and cut it into pieces about 2 cm square.
4. Boil a pot of boiling water, then blanch the pork belly, remove the blood and impurities, and then remove and drain.
5. Heat the wok, pour in a little oil, add pork belly, aniseed and cinnamon when the oil temperature is 40% hot, stir-fry with low fire, and stir-fry pork belly to give oil, and the surface is slightly discolored.
6. Then add the onion and ginger slices, and stir-fry the fragrance on high fire.
7. Boil rice wine.
8. Pour in soy sauce, soy sauce and fermented milk and stir-fry until the pork belly is colored.
9. Add pepper granules (it is best to put pepper in the stew).
10. Pour in boiling water (remember, be sure to add boiling water, cold water will make the meat tight, not easy to stew), and then put dried vegetables at the back. Dried vegetables have more draught, so there is more water. I probably added 1.2 liters of boiling water.
1 1. Add crystal sugar, bring to a boil with high fire, and simmer for about 30 minutes.
12. Then add the processed dried bean curd.
13. Cover the pot and continue stewing for about 60 minutes, until the dried bean curd is soft and rotten, then add salt to taste, collect the juice over high fire, and take it out after adding appropriate amount of chicken essence to enhance fragrance.
Tips:
1. When adding water, try to add enough at a time, and add dried beans at the back, so the water volume is wider than usual.
2. Finally, collect the juice on the fire before cooking, and the dried beans and meat pieces will be more shiny.