Preserved pork with preserved bean curd(dong cai fu ru kou rou )

Preserved pork with preserved bean curd

Introduction:

"It took me a whole morning to steam out a pot of preserved bean curd and pork. Red color, rich sauce, lean meat is not dry, fat meat is not greasy! Winter vegetables absorb the fat in the meat, and they are especially delicious. After that, I only dare to eat one piece, but I still feel that life is better again. At noon, when my husband came back at 1 o'clock, I had a lunch break. When I got up from lunch break, I asked my husband how the meat tasted. He said it tasted very good. So I ran to the table and saw that there were only three pieces left. I asked him if he wanted to leave them for the evening, otherwise there would be no more. He actually said yes with a big head. Oh, my husband is a man lying on a pig! The finished product is black, red and glossy, with glutinous skin. It is salty, fresh and sweet. It has the special flavor of winter vegetables. The organic acids in winter vegetables can promote the decomposition of protein and fat, which is easy for human body to absorb. It has the function of appetizing and invigorating the spleen. It's the best way to eat. "

Production steps:

Step 1: prepare pork, winter vegetables and Sufu (red).

Step 2: Boil the water in the pot and add the whole pork.

Step 3: steam the whole pork (about 20 minutes).

Step 4: harden the pork and take it out.

Step 5: evenly apply soy sauce on the skin of streaky pork.

Step 6: heat the oil in the pan and fry the pork skin downward until golden.

Step 7: cut the fried pork into 6 cm long and 1 cm wide pieces with skin.

Step 8: put the sliced meat skin down into the bowl and put the minced meat on top.

Step 9: make a bowl of sauce with proper amount of soy sauce, Sufu and sugar.

Step 10: pour the prepared sauce into the bowl with meat. Stir well and marinate for about 10 minutes.

Step 11: the remaining oil in the pot, stir fry the next winter vegetables.

Take out the scallion and sprinkle it on the bottom of the steaming plate for two hours.

Materials required:

Pork: 400g

Winter vegetables: 300g

Lettuce: 50g

Shallot: 20g

Veteran: 30ml

Sufu: 20g

Sugar: 2G

Precautions: little nagging: 1. The winter vegetables bought are generally salty. It's better to soak them in clean water before use, and change the water 3-4 times in the middle of the way, so they won't be salty. 2. When making seasoning juice, try to crush Sufu and stir it evenly. 3. There is no need to add salt in the meat, because both winter vegetables and soy sauce have salt. 4. When smashing meat, put the plate on the top of the bowl, then grasp the bowl and plate, quickly turn it upside down, so that the smashed meat is beautiful.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Cai Fu Ru Kou Rou