Chinese Food
Braised pork with bean curd
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Today's dish has the sweet and glutinous flavor of braised pork, but it's less sweet and greasy. Dare to say it's better than braised pork. Yummy is not self-made. The beancurd fully absorbs the fat and greasy flesh. It's really good to eat.
Cooking ingredients
Cooking Steps
Step1:Wash the pork and dice it.
Step2:The beancurd is foamed with cold water for 3 hours in advance. When it becomes soft, it is cut into sections.
Step3:Pan fry the streaky pork over low heat.
Step4:Put the fried streaky pork into the pot. Pour in the hot water. Do not pass the meat noodles. Add some raw sauce, old sauce and salt and simmer for 30 minutes until the streaky pork is soft and waxy.
Step5:Put in the beancurd. Keep simmering for 5 minutes. Heat to collect the juice.
Cooking tips:1. The streaky pork must be fried a little. The fat oil will be forced out. The taste is very fragrant and the fat will be reduced. 2、 The beancurd must be foamed to soft in advance. 3. The water poured in must be just boiled. Never add cold water. Otherwise, the meat will be hard to stew. 4. The stewing time of streaky pork depends on whether the streaky pork is soft and waxy or not. Use chopsticks to gently poke it. It means that it is already soft and waxy if it passes easily. In addition, it is related to the heat conduction speed of the pot. The faster the speed, the shorter the stewing time. 5. The beancurd must be put when the streaky pork is almost stewed. But make sure the juice is not dried before putting beancurd. Otherwise, beancurd cannot taste. 6. Absolutely no sugar. It's the key to the good taste of this dish. It's also the secret of slightly better braised pork. It tastes delicious but not greasy. There are skills in making delicious dishes.
