Fermented bean curd meat
Speaking of fermented bean curd meat, I have heard it for a long time, and many people say it is delicious. I can almost describe it with familiar knowledge. However, I didn't practice it in person until a few days ago, when I wanted to indulge myself on a whim (I have paid much attention to my diet recently, and I am more shy than before) and then I integrated the theory into practice. Fortunately, it really didn't disappoint us. As everyone described it, it was really delicious. It's different from the usual braised meat. I especially like the thick sauce.Here we also recommend the fermented bean curd meat for meat eaters. When you are tired of braised meat or want to change your taste, you might as well try this fermented bean curd meat. I believe it won't disappoint you. It's really delicious and easy to operate. The success rate is almost 100%. Haha, a little advertising.
Step 1 . Slice pork, blanch it (put it in the pot with cold water) and remove the foam; Put some cooking wine, onions and ginger slices in the water.
Step 2 . Heat the oil in the pot, turn the heat down, add rock sugar, and stir fry until the color is sugary; Be careful to keep the fire low and stir fry it in good time.
Step 3 . Add streaky pork, heat, stir fry quickly, and the sugar color will be evenly stained on the streaky pork.
Step 4 . Add a small amount of beancurd milk into the beancurd milk and simmer it.
Step 5 . Remove the impurities from the fermented bean curd and pour it into the pot, stir well; You can use a spoon. If you really don't want to operate this step, please omit it. Stir in cooking wine, add a small amount of soy sauce (the amount of soy sauce should not be too much, and the color should not be too heavy), and stir evenly.
Step 6 . Add boiled water to the meat noodles, add the onion knots and ginger slices. After the big fire is boiled, turn the small fire to simmer for about 60 minutes; Add a small amount of salt and chicken essence for seasoning, and then leave the pot.
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