Braised pork with beancurd and kelp(se ze you ren de fu ru hai dai shao rou )

Braised pork with beancurd and kelp

Introduction:

"In the cold winter, people often feel uncomfortable. Therefore, in winter, it is necessary to use the food with the effect of keeping out the cold to warm and nourish, so as to warm the whole body, strengthen the physique, promote the metabolism, and improve the body's ability of keeping out the cold. Special attention should be paid to supplement foods rich in iron, such as lean meat, fish, animal liver, poultry, egg yolk, mushrooms, beans, spinach and so on. Meat is rich in protein, fat, trace elements and other essential substances for human health, and tastes delicious and fresh. It is not only a traditional and essential food for Chinese people, but also a good health product. Eating meat is not only to adjust the taste, but also to nourish the body. Delicious kelp roast meat is a home-made dish with rich nutrition and meat. Its color is red and bright, the kelp in the meat is crisp and delicious, and the meat is soft and rotten. It is a winter nourishing dish suitable for all ages. Meat is acidic, and kelp is alkaline food, the two complement each other. The combination of meat and vegetable can help remove the garbage and oil in the body, balance the pH, and is the best food for weight loss, beauty and health

Production steps:

Step 1: cut the meat into 1.5cm square pieces.

Step 2: cut scallion into sections, slice ginger, prepare star anise and Sufu juice.

Step 3: wash kelp, boil in boiling water for 10 minutes, cut into small pieces for use.

Step 4: blanch the meat and drain.

Step 5: add a small amount of oil into the pot, add the boiled meat and stir fry.

Step 6: stir fry until the meat is slightly yellow, add green onion, ginger and star anise and continue to stir fry.

Step 7: add soy sauce, Sufu juice, rock sugar and cooking wine and stir fry until the rock sugar dissolves.

Step 8: add boiling water, no meat. Bring to a boil and simmer for 40 minutes.

Step 9: add kelp, stir well, add salt and simmer for 30 minutes.

Step 10: turn to medium heat and dry the soup.

Materials required:

Pork: 500g

Kelp: 200g

Scallion: right amount

Ginger: right amount

Cooking wine: 10g

Salt: right amount

Soy sauce in brown sauce: 5g

Sufu juice: 5g

Rock sugar: 10g

Star anise: 1

Note: add boiling water to a full, rotten milk and soy sauce itself is very salty, according to their own taste into salt.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Se Ze You Ren De Fu Ru Hai Dai Shao Rou