Chinese Food
Braised pork with bean curd
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Pork with bean curd is a famous local dish in Jiangxi Province. It belongs to Jiangxi cuisine. It's similar to braised pork with black bean curd. It takes a long time to stew large pieces of streaky pork until they are soft and rotten. So the simplified version is slicing streaky pork to shorten the time. Before making this dish, first of all, we need to talk about the differences between different places. It may be the differences in technology and raw materials. The southern beancurd is generally very hard to cook. But the one in Henan of my family is not cooked at all. So before making this dish, we need to make sure whether the beancurd we use is resistant to cooking. There is no need to worry about buying dried beancurd. The following will teach you how to bubble hair quickly.
Cooking ingredients
Cooking Steps
Step1:Prepare 56 dried beancurd sticks as the main ingredient, 1 piece of streaky pork as the auxiliary ingredient, garlic sprouts, ginger, green and red peppers, spices and anis
Step2:Put the dried beancurd into the warm water of 3545 degrees. Add 2 teaspoons salt and 1 tablespoon rice vinegar
Step3:Press down the beancurd with something. Immerse it completely in warm water to prevent uneven foamin
Step4:Cut pork into long slices, garlic and ginger into long slices, green and red peppers into diamond slice
Step5:The pot sits on the water. When the fire is over, pour in the foamed beancurd flying water for 35 seconds and take out the water for control
Step6:Heat the oil in a hot pot. Stir in the pork until the meat is crisp and the oil is spit out. Put two anise to improve the fragrance. Put the ginger in the pan. Then add two spoonfuls of bean paste and stir in the red oil
Step7:Put down the beancurd. Add 1 teaspoon chicken essence, 1 g salt, 1 tablespoon half cooking wine, 1 tablespoon half raw soy sauce, and 1 half old soy sauce. Pour in boiling water. The water level reaches two-thirds of the ingredients. Turn the heat to a low heat and simmer for 5 minutes (if it is a boiled beancurd, the water amount should be equal to the ingredients and simmer for 1520 minutes in a low heat
Step8:When it's time, add green and red peppers, heat them up a little and cut them off. Finally, put in the garlic section (you can tick a thin sauce or not when you are out of the pot) and out of the pot
Step9:Finished produc
Cooking tips:* hot water is not recommended for soaking beancurd. Although it can accelerate hair soaking, it is easy for the surface to rot and the inside to dry. It is not recommended to use cold water, otherwise it may not work for 23 hours. * when soaking beancurd, it must be broken into small sections first. A whole root can't be soaked. Don't forget that adding salt and vinegar can accelerate hair soaking and increase toughness. * general bean products such as beancurd, tofu, thousand pieces, etc. need to be mentioned The function of qianfei water is to remove the smell of beancurd. Pay attention to the time and fire when burning the beancurd. If you can't completely burn the beancurd, you need to keep some toughness. So if you can't grasp it well, you need to taste it until you are satisfied with the delicious cooking.
