(dou fu niang rou )

Fermented meat with bean curd

Introduction:

Tofu meat, a simple and quick Kwai dish. The perfect combination of meat and tofu is definitely the killer of rice. The most important thing is the specialty that can be accomplished by zero cooking skills. "

Production steps:

Step 1: chop the pork into meat stuffing, and chop it as thin as possible. Chopped shallots, ginger appropriate amount of foam.

Step 2: add ginger foam, yellow rice wine, soy sauce, soy sauce and salt to the meat, mix evenly, add appropriate amount of water in several times, and stir until the meat is strong.

Step 3: add chives, salad oil and sesame oil, stir well.

Step 4: mixed meat.

Step 5: rinse the oily tofu and cut a hole on one side of the tofu with a knife.

Step 6: fill the open tofu with the meat one by one.

Step 7: prepare the scallion, ginger slices and three red peppers. Chop the scallion into scallion.

Step 8: put clear water or soup in the pot, add proper amount of soy sauce, soy sauce, ginger, pepper and thirteen spice powder to taste.

Step 9: bring the soup to a boil and add the tofu. Cook until the tofu is well done.

Step 10: Sprinkle onion on the plate.

Materials required:

Pork stuffing: right amount

Oily tofu: 8

Ginger: moderate

Chives: right amount

Dry red pepper: 3

Salt: right amount

Yellow rice wine: moderate amount (mixed with meat stuffing)

Soy sauce: moderate

Old style: moderate

Salad oil: moderate amount (mixed with meat stuffing)

Sesame oil: moderate amount (mixed with meat stuffing)

Thirteen flavors: proper amount (boiled tofu)

Note: 1. Add water to make the meat juicy and taste good. 2. Add proper amount of salad oil to the mixed meat. It can make the meat more smooth and tender. 3. The sauce of tofu should be adjusted according to personal taste.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dou Fu Niang Rou