Stewed pork with bean curd and cabbage oil(bai cai you dou fu dun rou )

Stewed pork with bean curd and cabbage oil

Introduction:

"Chinese cabbage is the most common food on our table in autumn and winter. Especially in Peking University, cabbage is a common guest at the table, so it is always said that "a hundred dishes are not as good as cabbage". The most common is to stew with meat. It's delicious and delicious

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash and slice pork.

Step 3: heat the oil in the frying pan and stir fry the pork.

Step 4: stir fry until the streaky pork is slightly burnt, add sugar and continue to stir fry.

Step 5: add seasoning and stir fry until fragrant.

Step 6: until the streaky pork becomes transparent and yellowish.

Step 7: add cooking wine and stir fry until fragrant.

Step 8: join the veteran.

Step 9: add fresh soy sauce.

Step 10: stir fry until the pork is colored.

Step 11: add appropriate amount of water to stew.

Step 12: stew pork over low heat for 30 minutes, then add cabbage.

Step 13: stir fry until soft, then add oil tofu.

Step 14: cover and simmer for 15 minutes.

Step 15: the soup is half dry and seasoned with salt.

Step 16: add a little chicken essence and turn off the fire.

Materials required:

Chinese cabbage: 350g

Oily tofu: 100g

Pork: 200g

Onion and ginger: right amount

Big material: 3

Cinnamon: a small piece

Fragrant leaves: 2 pieces

Old style: 10 grams

Soy sauce: 15g

Sugar: 3 G

Cooking wine: 15g

Salt: right amount

Chicken essence: appropriate amount

Note: pork to stir fry until spit oil slightly burnt yellow, and then add seasoning stir fry color, so that the cooked pork will not be greasy.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai You Dou Fu Dun Rou