Chinese Food
Braised pork with rose and bean curd
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Braised pork with fermented bean curd is a special home dish in Jiangsu and Zhejiang. It's best to taste it with southern milk. I'm also good with rose fermented bean curd this time. This kind of braised pork is delicious and bright. -
Cooking ingredients
Cooking Steps
Step1:Choose high-quality Wuhua three-layer soft. Wash in cold water. Add ginger slices, star anise and fragrant leaves. Blanch for about 5 minutes.
Step2:Wash the surface of the meat. Cut it into one inch square pieces. Other ingredients are ready.
Step3:Put the meat into the pot and fry it. No oil is needed. All four sides of the meat should be fried. At this time, some oil will be fried.
Step4:Pour out the meat for use. Put in the boiled star anise leaves. Stir fry the ginger and garlic together to give the fragrance. Then pour out the meat for use.
Step5:Stir fry the sugar; put in the ice sugar and stir fry until it turns yellow and blisters.
Step6:Pour in the meat and spices. Cook in the cooking wine. Cook for 3 minutes before pouring in the beer.
Step7:Add the rose curd.
Step8:Put it in the stew for about 2 hours.
Step9:If you like the thick juice, put it in the frying pan and take the juice.
Step10:Look at the red and bright color. Taste it fragrant but not greasy
Step11:A very popular home-made dish.
Cooking tips:You can also use rice wine. It tastes very good. Stir fry the sugar color with a small fire and don't fry it. Otherwise, it will taste bitter. There are skills in making delicious dishes.
