Fermented bean curd meat(fu ru rou )

Fermented bean curd meat

Introduction:

"This dish, I strongly recommend to you as a banquet dish or new year's dish. It's a healthy and delicious meat dish. I don't know if you have found it. In the process of making, except for using 5ml sesame oil to improve the taste, there is no oil used in the whole process. Therefore, this rotten milk meat is very" refreshing ". Through the method of first burning and then steaming, it's not only rotten, but also delicious for the old and young It's all right. "

Production steps:

Step 1: prepare the main raw materials such as streaky pork with skin, Sufu juice (Sufu block is not used), onion, ginger, star anise and cinnamon; wash and drain the streaky pork for use.

Step 2: cool the pork in the water.

Step 3: pour in the right amount of cooking wine.

Step 4: boil until the foam is completely separated, and skim the foam with a spoon.

Step 5: cook until eight mature, that is, use chopsticks to poke through.

Step 6: take out and cool slightly, then cut into pieces of mahjong.

Step 7: cut the onion into small sections and ginger slices.

Step 8: wash the frying pan, put it on the fire again, pour in the right amount of water, and put the meat when the water temperature is hot.

Step 9: add ginger slices, cinnamon.

Step 10: pour in a proper amount of cooking wine.

Step 11: pour in the decaying milk.

Step 12: add a little sugar.

Step 13: add a little salt.

Step 14: add chicken essence. Cover the pan, bring to a boil over high heat, turn to low heat and simmer for one hour.

Step 15: This is pork stewed for one hour.

Step 16: pick up the meat and put it in a bowl with the skin facing down.

Step 17: pour the soup into a bowl.

Step 18: put it into a steamer and steam over high heat for half an hour.

Step 19: put the steamed meat upside down on the plate with the skin up and decant the soup.

Step 20: thicken the decanted soup in the frying pan.

Step 21: pour in the sesame oil. Pour the prepared juice on the Sufu and garnish with coriander.

Materials required:

Pork with skin: 250g

Sufu juice: 75g

Salt: 3G

Ginger slices: 6

Section: 3

Cooking wine: moderate

Cinnamon: 1

Large materials: 2

Sugar: 3G

Chicken essence: 3G

Sesame oil: 5ml

Water: moderate

Coriander: 1

Note: 1. Sufu juice itself has enough saltiness, just add salt, do not put too much. 2. Streaky pork refers to the meat under the ribs on both sides of the pig, which is fat and thin, and has the shape of three layers of streaky pork. Whether you choose a good piece of streaky pork or not determines the success or failure of this dish. When buying, you should carefully check the freshness of the meat and the ratio of fat to lean. Generally speaking, pigskin is bright without brown spots, the thin part is ruddy in color, the fat part is elastic, and the ratio of fat to thin half meets the standard. In addition, we must buy streaky pork with skin. In the pig classification, the part with skin is of good quality, which is called upper streaky pork, and the one with poor skin is called lower streaky pork. 3. Pork cold underwater pot, so that the impurities and blood foam in the meat can be completely separated, taste more prominent. 4. The function of sesame oil is to make the soup bright and the color of the meat is more attractive. 5. If the meat is not easy to place, you can cut it into large pieces, or like me, tie it with straw rope or cotton rope. The shape is also beautiful.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fu Ru Rou