Sliced pork with red bean curd(hong fu ru wu hua rou pian )

Sliced pork with red bean curd

Introduction:

"When I was a child, because I was poor, every family had to raise a pig every year. It's better to sell or kill the pork when the new year comes. I remember one year when my family asked someone to kill the pig. After selling the pork, they stewed the rest of the meat and miscellaneous pork in a pot and gave me half a bowl. I wanted to have a big meal, However, when I saw that most of the fat meat inside was white, I suddenly turned my stomach! Since then, I can't eat fat pork in stir frying dishes! Just a few days ago, I heard my colleague say that it's good to stir fry streaky pork with bean curd, so I came to try my hand. Unexpectedly, tofu milk absorbed the disgusting smell of pork, and became fragrant and glutinous

Production steps:

Step 1: slice pork and set aside

Step 2: chop the scallion and set aside

Step 3: heat the oil in the frying pan, put in the prepared pork slices, add the right amount of cooking wine and stir fry until the color changes

Step 4: pour in proper amount of red rot milk

Step 5: stir evenly, so that each piece of meat is stained with red rot milk

Step 6: pour all the ingredients into the casserole

Step 7: add appropriate amount of water and chicken essence into the casserole

Step 8: cover the casserole and stew over medium heat

Step 9: stew until the soup is obviously reduced, and the pork slices are cooked, rotten, smooth and tender

Step 10: add the chopped chives and collect the juice

Step 11: serve

Materials required:

Streaky pork: moderate

Red rot milk: right amount

Oil: right amount

Scallion: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1, stew process to frequently turn the pork slices, one is to ensure uniform color of pork slices, two is to ensure that do not paste the bottom of the pot 2, do not add salt, because its red rot milk is salty 3, choose pork, do not choose too fat, to choose: fat with thin, thin with fat, fat and thin uniform

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Hong Fu Ru Wu Hua Rou Pian