Fermented bean curd with pork(fu ru kou rou )

Fermented bean curd with pork

Introduction:

Production steps:

Step 1: remove the hair on the skin of the streaky pork with fire, scrape it with a knife and wash it with clean water

Step 2: cool the pot under water, cook until 6, 7 cooked, remove

Step 3: during the preparation of Sufu half block, Sufu juice a little, salt, sugar, soy sauce, crushed sufu, mix well

Step 4: use toothpick to prick dense small holes on the top, bottom, left, right and front six sides of the meat, so as to color firmly and taste well

Step 5: apply soy sauce on the six sides of the meat

Step 6: cut into pieces about half a centimeter thick

Step 7: pour in the rotten milk and smear each piece of meat with rotten milk by hand

Step 8: the skin of the meat is facing down, and the pieces are placed in the hands first. I think the color is a little light, so I put some soy sauce on the skin of the meat, and then put it into a deep bowl, and the skin of the meat is still facing down. Sprinkle with scallion and ginger slices, pour in the remaining Sufu juice, put in cold water, steam over medium high heat for about 1.5 hours until the meat is soft and rotten

Step 9: after turning off the fire, you will see some soup. After taking it out, grate the soup into a bowl. Fasten the meat with another plate, turn it over quickly, and the beautiful pieces of meat will be on it. Put that bowl of soup into the frying pan to thicken it (if there is too much oil, skim off the top layer of oil). You can also adjust some starch, water and pour it on the meat.

Materials required:

Streaky pork: moderate

Sufu: half a piece

Sufu juice: right amount

Sugar: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Note: some methods are to spread honey on the skin of pork after it is cooked, and then fry the skin of pork in the pot. I think it's troublesome and it's easy to get hurt when frying, so I didn't fry it. The purpose of frying is to make the skin golden red and beautiful. I used sufu, which proved to be a good color~

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Fu Ru Kou Rou