Chinese Food
Braised pork with dried beancurd
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The autumn wind sticks the autumn fat. Delicious meat is made. A few days ago, I made pork ribs with old bittern. Old Wei said it was delicious. So today, I made braised pork with old bittern. I lost weight and couldn't eat it. Old Wei, a carnivore, said it was even better than the last one. So happy-
Cooking ingredients
Cooking Steps
Step1:First of all, we have all the ingredients read
Step2:Soak beancurd in advance (at least two hours
Step3:Agaric bubble hair in advance (at least two hours
Step4:Wash pork and cut into small piece
Step5:Peel and wash ginger and cut into slice
Step6:Boil proper amount of clear water in the pot. Put pork into the pot in cold wate
Step7:And add ginger slices and some cooking wine. Cook for 5 minute
Step8:During this period, we'll deal with other ingredients. Soak the fungus, remove it, clean it, and tear it into small pieces
Step9:Soak the beancurd and rinse it for a while, then squeeze out the water and cut it into proper sections
Step10:Pork is almost cooke
Step11:Take out. Flush the surface with running water
Step12:After controlling the water content, put it into the pressure cooke
Step13:Add fungu
Step14:Add beancur
Step15:Add proper amount of bitter
Step16:Stir evenl
Step17:Cover the pot. Boil over high hea
Step18:Wait for the air valve of the pressure cooker to rise, turn down the heat and continue cooking for 25 minute
Step19:Time is up. Stir evenly. O
Step20:It's very delicious. It's ready to eat
Step21:Finished product drawin
Cooking tips:① as the bittern is flavored, no other seasoning is needed. ② I'm using a little more lean leg meat this time. You can also choose colorful meat. There are skills in making delicious dishes.
