Always eat pork belly, for example, when barbecuing, pork belly is placed in the oven, and the fat touches the baking tray and makes a sizzling sound. After baking, a piece of garlic, a piece of pepper and a piece of lettuce can be put in your mouth. Many people call it the soul of barbecue. In addition to barbecue, there are braised pork belly, fat and thin pork belly, which will melt in a moment and then be sent in.

At this time, I think we need to know another China way of pork belly, that is, stir-frying pork belly with this fermented bean curd, which is crisp outside and tender inside, soft and rotten but not greasy, especially when its soup and rice are paired together, two bowls at a time are no problem.

Name of the dish: Braised pork belly with fermented bean curd

Ingredients: 500g pork belly, 35g fermented bean curd, cooking wine, soy sauce, salt, sugar, water, thirteen spices and edible oil.

Cooking steps

1. Wash the bought pork belly with warm water. When choosing meat, it is best to have five layers of pork belly. This pork belly tastes better. You can soak in water for half an hour before washing, which can better remove toxins and blood inside.

2. Wash the pork belly with cold water, cook the pork belly with big fire, and you can easily insert the pork belly with chopsticks, and your meat will be cooked.

3. Pick up the cooked pork belly and dry it for use. When it's almost cold, you can cut it into small pieces. After cutting the water, you can dry it with a kitchen paper towel, otherwise it will collapse easily when frying.

4. Pour the right amount of oil from the pot. When the oil temperature rises to 70% heat, put the cut pork belly into the pot and fry it. Slowly fry pork belly with low fire until golden brown, the color is as shown in the picture. Fried pork belly is very appetizing.

5. Take out the fried pork belly and control the oil. After cooling, cut into small pieces of about 3 cm, prepare a casserole, spread the cut pork belly under the casserole, and then sprinkle thirteen incense evenly on it for later use.

6. After the pork belly is put aside, let's mix a soul sauce, put two pieces of fermented bean curd in the bowl, then add soy sauce, cooking wine, salt, sugar and water and stir well with a spoon.

7. Pour the stirred sauce evenly on the pork belly and stir quickly to ensure that the pork belly is evenly covered with soup.

8. Then put the casserole on the induction cooker. First, bring the soup to the boil. After boiling, turn to low heat for 20 minutes. Time's up. Turn on the fire and collect the juice. A delicious but not greasy bean curd braised pork belly is ready, leaving a small amount of soup to soak rice, one mouthful of soup and one mouthful of meat, two bowls at a time is no problem.

Cooking summary

1. The pork belly of this dish must be blanched first and then fried, so that the pork belly is fat but not greasy, and it melts in the mouth and is super delicious.

2. Don't cut it into small pieces when frying. Be sure to fry it into large pieces and then cut it into small pieces, which can also reduce the scorching of pork belly.

Copywriter: See and hear delicious food-eat it all at once