Steamed pork with bean curd(fu ru kou wan rou )

Steamed pork with bean curd

Introduction:

"In fact, it's Sufu and minced pork. It's said that it's really old Beijing flavor. As a northerner, I like the taste of red Sufu very much. I often eat Sufu and red rose Sufu when I have a small impression. When I came to Chongqing, I found that there is sufu, but it's spicy Sufu or red oil sufu. It's not the taste in my memory. I didn't find the red Sufu I ate when I was a child when I went to the supermarket many times. A few days ago, I finally saw red Sufu sold in a large supermarket. I bought a bottle of red Sufu and made Sufu meat after I came back. Can also do Sufu ribs Sufu chicken wings Sufu pig feet. O(∩_ ∩)O”

Production steps:

Step 1: put pork in cold water, blanch for 5 or 6 minutes, skim the foam.

Step 2: put three spoonfuls of cooking wine, two or three scallions, three or four pieces of ginger, more than 20 Chinese prickly ash, two star anise and two fragrant leaves into the pot, turn the heat down, cover and simmer for 25-30 minutes, then take out the pork and set aside.

Step 3: add a little oil into the pot, heat the oil, and then add it into the streaky pork. Fry the skin of the pork with tiger skin pattern. (pay attention to cover the pan with the lid to prevent scalding by the spilled oil.)

Step 4: after the meat is cooled, cut it into thin slices with a knife, put the skin of the meat down into the bowl, and then open 2 or 3 pieces of Sufu with appropriate amount of warm water. (the amount of Sufu depends on the amount of meat and your own taste.)

Step 5: pour the Sufu juice evenly on the meat and steam for 1 hour. The electric pressure cooker I used only steamed for 30 minutes

Step 6: take out the steamed pork, pour out the soup, put the meat on the plate, and then pour the Sufu soup. (if there is a lot of soup, you can also add it to the frying pan to thicken it and then pour it on the meat.)

Materials required:

Streaky pork: moderate

Sufu: moderate amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Note: PS: a few tips: 1, the second step of stew can increase flavor to smell, and in steaming meat more easily rotten. 2. When frying the skin, cover it with the pan cover to prevent scalding by the splashed oil. 3. The amount of Sufu can be determined according to your own taste and the amount of pork. 4. Sufu is already very salty, so you don't need salt.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Fu Ru Kou Wan Rou