Braised pork with bean curd(fu zhu hong shao rou )

Braised pork with bean curd

Introduction:

"Streaky pork is rich in oil. Today's braised pork is healthier without any oil, but it's still a delicious big meat dish. My daughter and I like to eat the Yuzhu here. It's soft, and the most important thing is that it tastes delicious. Add a few quail eggs, Da Ai ~"

Production steps:

Step 1: soak Yuzhu in clear water to make it open completely;

Step 2: wash pork and cut into pieces;

Step 3: put water in the pot and bring to a boil, then add the streaky pork blanching water to remove the floating foam, and take it out for standby;

Step 4: heat the frying pan, add pork, onion, ginger, pepper, star anise, fragrant leaves, sugar, Douchi, stir fry until the surface of the meat is raw and yellow;

Step 5: put soy sauce, vinegar and other seasonings together and stir well;

Step 6: add water until the meat is over, cover the pot and simmer for 20 minutes;

Step 7: put the soaked Yuba into the pot and stew for 5 minutes;

Step 8: peel the cooked quail eggs and put them into the pot, stir fry them evenly, sprinkle with sesame oil and onion.

Step 9: complete

Materials required:

Pork: 300g

Yuzhu: 150g

Quail eggs: 6

Onion: a section

Ginger: 2 tablets

Zanthoxylum: about 6

Fragrant leaf: 1 piece

Star anise: 2 capsules

Douchi: 30g

Salt: 3 G

Old style: 1 spoonful

Vinegar: spoon

Raw soy sauce: 1 teaspoon

Sugar: 10 g

Sesame oil: a little

Chives: one

Note: love nagging: 1, bubble hair Yuzhu to use cold water, hot water run easily rotten, Yuzhu bubble opened very easy to mature, so need to put; 2, do this dish did not put oil, stir fried pork when the oil can be seasoning, and so on, and this kind of pork is not so greasy to eat.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fu Zhu Hong Shao Rou