Pork with bean curd(fu ru zhi rou )

Method of fermented bean curd sauce meat:

Raw materials for making rotten milk meat:

1000 grams of rib meat, 750 grams of fat duck, 15 grams of refined salt, 5 grams of cinnamon, 5 grams of star anise, 10 grams of rock sugar, an appropriate amount of Monascus rice, 25 grams of Shaojiu, 15 grams of soy sauce, 15 grams of onion and ginger.

The processing steps of Sufu juice meat are as follows:

Cut the ribs into 5cm cubes, scoop out the water, grind the red koji rice into powder, and mix with water. Add scallion, ginger, cinnamon, star anise, pork ribs, fat duck on top of the meat, then pour in red koji rice water, add Shaojiu, refined salt, soy sauce, rock sugar and water. Boil the pot over high heat, simmer over low heat for one and a half hours, add rock sugar to thicken the marinade, start the pot, put the skin of the meat down into the bowl, steam thoroughly in the upper cage, turn the meat into the soup basin when eating, thicken the gravy with high heat and pour it on the meat.

The characteristics of Sufu juice meat are as follows

Fat but not greasy, crisp and tasty, sweet with salty, red and bright color.

Pork with bean curd

Fermented bean curd is a famous dish in Wuxi, Jiangsu Province. It is said that it was cooked by Wang rongchu, chef of Wuxi Jufengyuan restaurant in 1906. Originally red Sufu was used as seasoning, but now red koji rice is used to burn the meat into the size of red sufu. The shape and color of red Sufu are borrowed, so it is named. It's a common dish in Wuxi festive feast. It's fat but not greasy, crisp and salty, and bright red. Wuxi Taihu Lake boat dishes are also equipped with lotus leaf clips, which are used to hold the juiced meat together. They not only replace the rice with pasta, but also make the pasta mixed with the juiced meat crisp, fat and fragrant, which can be described as a unique flavor.

Manufacturing materials

Main ingredients: pork ribs (streaky pork) (750g)

Accessories: duck (2000g)

Seasoning: Red Koji (10g), cinnamon (4G), salt (10g), rock sugar (75g), cooking wine (25g), soy sauce (15g), ginger (10g), shallot (10g) and star anise (3G)

Production technology

1. Kill the fat duck, remove the viscera, wash and reserve;

2. Wash and slice ginger;

3. Wash the scallion and tie it into a knot;

4. Cut the pork ribs into 5cm square pieces, blanch and remove;

5. Grind Monascus rice into powder, add 30g water to mix well;

6. Put the liner into the pot, add ginger, onion, cinnamon, star anise, and then put the pork ribs, and put the fat duck on top of the meat;

7. Pour the red koji rice water into the pot, add 45 grams of wine, refined salt, soy sauce, rock sugar and water to submerge;

8. Boil the pan over a high heat, then simmer over a low heat for 1.5 hours, add 30 grams of rock sugar to collect the thick juice, start the pan and buckle it in the bowl (skin down);

9. Steam the bowl thoroughly, turn the meat into the soup basin, thicken the gravy with high fire, and pour it on the meat.

Production tips

The fat duck is cooked with meat, and then it is stewed duck. It is a simple and convenient dish.

Process tips

The fat duck is cooked with meat, and then it is stewed duck. It is a simple and convenient dish.

Production method

Recipe materials: skin streaky pork 500g, two pieces of tofu milk, a teaspoon of Sufu juice, ginger, cooking wine half cup, pepper 5g, sugar 1 teaspoon, salt, soy sauce appropriate. Method: cut the pork into square pieces, wash and stew with ginger, pepper, cooking wine, sugar, salt and water for about 1 hour, until the skin of the meat can be broken. Pour out the water and seasoning, leave the meat in the pot, add the bean curd, pour into the bean curd soup, add a spoonful of sugar, a little soy sauce, a little water, stir up the bean curd, medium heat until it is thick, then add the right amount of garlic to the plate.

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Duck: duck meat in the low melting point of fatty acids, easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases. Duck is cold in nature, sweet in taste and salty in taste. It is mainly used for tonifying deficiency. It can nourish the Yin of five zang organs, clear the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, and eliminate snail accumulation. It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

The recipe is complementary

Pork ribs (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

Duck: duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Nutrients

·Heat (9379.80 kcal);

·Protein (381.07 g);

·Fat (836.78 g);

·77 g); carbohydrate (83;

·Folic acid (4.50 μ g);

·73 g dietary fiber;

·Cholesterol (2697.50 mg);

·Vitamin A (1132.01 μ g);

·Carotene (102.20 μ g);

·Thiamine (2.32 mg);

·Riboflavin (4.76 mg);

·Nicotinic acid (102.40 mg);

·Vitamin C (2.50 mg);

·Vitamin E (5.86 mg);

·98 mg);

·Phosphorus (3197.62 mg);

·56 mg); potassium (5527;

·15 mg);

·84 mg);

·42 mg);

·Zinc (39.12 mg);

·Selenium (273.31 μ g);

·66 mg);

·Manganese (2.10 mg);

Other practices

Cuisine: Jiangsu

Features: fat but not greasy, crisp and tasty, sweet with salty, red and bright color

Ingredients: 1000g rib meat, 750g fat duck. 15 grams of refined salt, 5 grams of cinnamon, 5 grams of star anise, 10 grams of rock sugar, an appropriate amount of Monascus rice water, 25 grams of Shaojiu, 15 grams of soy sauce, 15 grams of onion and ginger.

Production: cut the ribs into 5cm cubes, scoop out the water, grind the red kojic rice into powder, and mix with water. Add scallion, ginger, cinnamon, star anise, pork ribs, fat duck on top of the meat, then pour in red koji rice water, add Shaojiu, refined salt, soy sauce, rock sugar and water. Boil the pot over high heat, simmer over low heat for one and a half hours, add rock sugar to thicken the marinade, start the pot, put the skin of the meat down into the bowl, steam thoroughly in the upper cage, turn the meat into the soup basin when eating, thicken the gravy with high heat and pour it on the meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Ru Zhi Rou