Stewed meat with tofu and fruit
This is the most common dish when I was a child. My father cut the meat, put it into the seasoning and pickled it in a casserole, and told us to boil it and simmer it slowly over a low heat. Finally, he left a few pieces of charcoal on the stove. With fermented bean curd and rice wine, the stewed meat is not greasy and has a crisp taste.1. It is most delicious to stew slowly in a casserole without too much water.2. Rice wine is the best. I used Baijiu and cooking wine.
Step 1 . Cut the pork belly into small cubes.
Step 2 . Cut the scallions into sections, ginger in two slices, and prepare some scallions. Without Beijing scallions, it's best to use scallion roots.
Step 3 . In a small bowl containing Fermented bean curd, add Baijiu, soy sauce, salt, and water to mix.
Step 4 . Mix all the materials and ingredients together and marinate for at least half an hour.
Step 5 . Bring to a boil over medium heat and simmer slowly over low heat.
Step 6 . After the ceasefire, add some scallions and mix them together.
Step 7 . Avoiding the bitterness of cooking fumes and enjoying delicious meat.
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