Red, bright and rich - braised pork with bean curd(hong liang nong yu fu ru hong shao rou )

Red, bright and rich - braised pork with bean curd

Introduction:

"Fermented bean curd braised meat" is a large meat dish suitable for relieving the craving, which is based on the traditional famous fermented bean curd meat in Henan Province and the traditional Chinese dish braised meat. Because it is added with fermented bean curd and rock sugar, it is fragrant but not greasy, soft, rotten and refreshing, and more appetizing. On the basis of braised meat, I added rotten milk to make braised meat. The color is red and bright, and the fragrance is rich

Production steps:

Step 1: cut pork into small pieces and blanch.

Step 2: add a small amount of oil into the pan.

Step 3: add the boiled pork, onion, ginger, star anise and dried pepper.

Step 4: stir fry the pork in low heat until it is yellowish. Take it out.

Step 5: leave the bottom oil in the pan and add rock sugar.

Step 6: stir fry rock sugar into brown red.

Step 7: add the stir fried pork and continue to stir evenly.

Step 8: pour in soy sauce Sufu juice and cooking wine, stir fry until colored.

Step 9: add boiling water to the meat, bring to a boil over high heat, turn to low heat and simmer until the soup is concentrated, then add salt to taste.

Materials required:

Pork: 500g

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Scallion: right amount

Ginger: right amount

Rock sugar: 30g

Star anise: 2 capsules

Salt: 4 g

Dried pepper: 1

Note: stir fry pork to make a small fire, try to stir fry the oil out

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Liang Nong Yu Fu Ru Hong Shao Rou