Braised pork with preserved bean curd
Spicy but not greasy braised meat!
Step 1 . Cut streaky pork into pieces, marinate with a little salt for 10 minutes, blanch in boiling water for 1 minute, remove and set aside.
Step 2 . Take 2 large pieces of red oil fermented bean curd (3 for the small ones, and I use the large piece of "Wang Zhihe"), mix with an appropriate amount of fermented bean curd, and mash it for standby.
Step 3 . Take a handful of rock sugar, add a small amount of oil in the pot, put rock sugar into the pot, and boil it over a low heat (beware of scalding due to oil splashing).
Step 4 . After boiling out the sugar color, add the boiled streaky pork and stir fry until the surface of the meat is a little burnt yellow.
Step 5 . Add the prepared fermented bean curd juice, add a small amount of cooking wine and soy sauce (or not), stir fry evenly, add water without meat, add a small bowl of water (about 250ml), boil the water over a high fire, and then simmer over a low fire for at least one hour.
Step 6 . After the soup thickens, turn to high heat to collect the juice.
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