Stir fried pork with bean curd(bei dou fu chao wu hua rou )

Stir fried pork with bean curd

Introduction:

Production steps:

Step 1: wash the pork and cut it into two centimeter cubes, then boil it in hot water, add cooking wine and several sections of celery. Take the blood out and put it on the plate.

Step 2: next, rinse the bean curd and cut it into 0.3cm thin slices (you can also blanch it in hot water, it's not easy to disperse) and fry it in an oil pan until both sides are slightly yellow. Put it on a plate for later use.

Step 3: put the oil in the pot and fry the meat inside. When the oil seeps out of the meat, the skin of the meat will change color. Pay attention to the oil temperature, no big, no small. (if there is a pressure cooker, put it in the pressure cooker) then add salt, cooking wine, soy sauce, etc. when the meat is colored, add hot water or warm water as soon as possible. It's necessary to submerge the meat. This is to put in the well knotted scallion, and then you can cover the pot and wait!

Step 4: next, rinse the bean curd and cut it into 0.3cm thin slices (you can also blanch it in hot water, it's not easy to disperse) and fry it in an oil pan until both sides are slightly yellow. Put it on a plate for later use.

Step 5: when the soup is about to run out, add several sections of boiled celery, then add tofu and stew again! Then when the smell is delicious, take the pot away

Materials required:

North tofu: 200g

Braised pork: 350g

Onion and ginger: right amount

Celery: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Haitian soy sauce: right amount

Note: I didn't specify the amount of seasoning for oil and salt, because the grams of personal materials are different, so you can put it slowly and taste it more. I'd rather put less than more!

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bei Dou Fu Chao Wu Hua Rou