Endless aftertaste | braised pork with black fungus and beancurd

streaky meat:500g beancurd:200g black fungus:100g garlic:6 flaps onion:50g ginger:20g dried pepper:10g octagon:moderate amount cinnamon:moderate amount fragrant leaves:moderate amount bean paste:moderate amount salt:moderate amount cooking wine:moderate amount soy sauce:moderate amount chicken essence:moderate amount pepper:moderate amount sugar:moderate amount https://cp1.douguo.com/upload/caiku/5/9/e/yuan_592bd54c19c006465646b945a9e2bc3e.jpeg

Endless aftertaste | braised pork with black fungus and beancurd

(160842 views)
Endless aftertaste | braised pork with black fungus and beancurd

First because of the rising price of pork, and now because of the epidemic situation, I'm trapped at home. Only a large bowl of braised pork can comfort my little soul.

Cooking Steps

  1. Step1:Beancurd in cold wate

  2. Step2:Agaric hot water bubble hai

  3. Step3:Cut all ingredients for standb

  4. Step4:Start a pot of water. Put the whole pork into the pot and cook it. Cut the cooked streaky pork into 1 cm small pieces.

  5. Step5:Hot pot and cold oil. Stir fry the cut streaky pork. Burst out the extra oil. The color is golden and can be put into the plate.

  6. Step6:In the pot, keep the oil of the fried streaky pork. Put in the cut ingredients. Stir fry to make the fragrance.

  7. Step7:Put in bean paste and sugar. Continue to stir fry for half a minute.

  8. Step8:Put in the fried streaky pork. Stir for three minutes.

  9. Step9:Add some cooking win

  10. Step10:Add some soy sauc

  11. Step11:Add some water and the meat. Bring to a boil and simmer for 40 minutes.

  12. Step12:Cut the beancurd. Tear the fungus into small pieces.

  13. Step13:In the po

  14. Step14:Continue to simmer slowly on a low heat. Pay attention to the fact that there is not much soup, you can collect the juice on a high heat. Put in some salt and chicken essence. Sprinkle with scallion and set up the pan.

Cooking tips:The beancurd must be soaked in cold water. It can be soaked in the evening ahead of time. Stew the next day, so that the stewed beancurd will not be broken. The time of stewing depends on the degree of soft and rotten meat you observe. You can put in the beancurd and agaric when you feel almost done. Add enough water for the first time, or the water will affect the taste. For me, a carnivore, this dish is really tasty, soft and rotten. It's a magical utensil for eating. It has endless aftertaste. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Endless aftertaste | braised pork with black fungus and beancurd

Chinese food recipes

Endless aftertaste | braised pork with black fungus and beancurd recipes

You may also like

Reviews


Add Review