Braised beancurd with braised pork(hong shao rou men fu zhu )

Braised beancurd with braised pork

Introduction:

"My mother's family is in Jiangxi, Jiangxi Gao'an produces Yuzhu specialty. As a native of Jiangxi, I must be able to cook Jiangxi food! This dish is also suitable for Fujian, Guangdong, Shanghai and other places. Delicious, visible...! "

Production steps:

Step 1: soak beancurd first, take out the water, cut into hob shape and reserve.

Step 2: take the lower part of the garlic, wash and cut into sections, set aside.

Step 3: a piece of rock sugar is enough, too much will be too sweet, mainly fried sugar!

Step 4: wash the pork and cut it into pieces of the same size. Add oil in the pan. When it is 70% hot, throw the star anise and stir fry the cinnamon until fragrant. Then add the meat and stir fry the oil. It's a little burnt. Take out the meat and ingredients and set them aside. Leave oil in the pan, stir fry a piece of rock sugar until it melts and turns brown. Stir fry the meat well. Add some soy sauce, then some soy sauce. Stir fry for a while, then pour in hot water.

Step 5: bring to a boil over high heat, turn to low heat and simmer until the meat is cooked and rotten.

Step 6: add Yuzhu and cook it. Add salt and monosodium glutamate to taste.

Step 7: put in the garlic, stir fry, out of the pot!

Step 8: another photo! Is it beautiful? Salty in sweet, sweet in salty! Sweet and soft! The color is gorgeous, appetite has wood to have???

Materials required:

Streaky pork: moderate

Yuzhu: right amount

Oil: right amount

Salt: right amount

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

Garlic white: right amount

Star anise: 1

Cinnamon: 1 Section

Note: 1. Yuzhu ahead of cold water bubble hair about two hours! 2. Red and white meat is the best choice! 3. Stewing should be delicious before cooking!

Production difficulty: unknown

Process: boiling

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou Men Fu Zhu