Braised pork with bean curd(fu ru shao rou )

Braised pork with bean curd

Introduction:

"I'm a little busy these two days, and I don't have time to send my diary. I have a little spare time to hurry up and look around. This meat was made last weekend. First, my daughter wanted to eat braised pork. Second, she wiped out the juice left in the Sufu bottle. The amount of Sufu was a little too much once, but it was too little to use twice. Finally, she poured it into the pot, which made the braised pork with the least seasoning. However, the taste was excellent. Haha, the old lady sold melons

Production steps:

Step 1: remove the hair of pork tweezers, wash and cut into small pieces.

Step 2: put a little oil in the pot to smooth it.

Step 3: stir the onion and ginger to make the flavor.

Step 4: pour in the meat and drizzle with cooking wine.

Step 5: stir the meat until the oil changes color, then pour in the rotten milk.

Step 6: pour boiling water and sprinkle with sugar.

Step 7: bring to a boil, cover and simmer for 30 minutes until the meat is well done.

Step 8: collect the juice over a large fire.

Materials required:

Pork: moderate

Sufu juice: right amount

Scallion: right amount

Ginger: right amount

Sugar: right amount

Oil: right amount

Boiled water: appropriate amount

Note: 1, our family roast meat, all fat meat is relatively thick, before the pot only put a small amount of oil to smooth the pot, and then put the meat stir fry, to ensure that the meat does not stick to the pot on the line. 2. If there is a lot of sufu, other seasonings can be put less, otherwise the taste will be very heavy.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fu Ru Shao Rou