Vegetarian Dongpo Pork
Overview
Winter is the radish harvest season. At this time every year, my mother will collect most of the radishes, wash them, and dry them in the sun. During the ten days of harvesting radishes, there must have been a feast of radishes every night. When I first started eating radish, I felt it was fresh, but after three to five days I felt tired of it. Meat was still in short supply at that time, so in order for us to enjoy a feast of radish, my mother tied radish and tofu pieces together to make something that looked like Fu Rou (Dongpo Pork), and then simmered it with soybean paste (a kind of solid soybean paste), salt and lard for about 30 minutes. The radish and tofu absorbed the rich aroma of soy sauce, coupled with the meaty aroma of lard, the taste was quite tempting at that time.
Tags
Ingredients
Steps
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Prepare the materials, cut the tofu and radish into 4CM*4CM pieces
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Stir the minced meat with salt and braised soy sauce, add dry starch, continue stirring, and marinate for 10 minutes
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Heat a non-stick pan, add oil, and fry the radish and tofu cubes until both sides are slightly brown
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Boil water and cook the straw until soft
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As shown in the picture, spread a layer of minced meat on the fried tofu
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As shown in the picture, put the radish and spread a layer of minced meat on the radish
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As shown in the picture, put another piece of tofu and spread a layer of minced meat on the tofu
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As shown in the picture, put a piece of radish on top
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Then tie it up with straw
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Add ginger slices and scallions to the casserole
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Place the tied vegetarian Dongpo pork on the ginger slices
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Cooking wine, braised soy sauce, extremely fresh soy sauce, sugar, chicken essence, salt and water to make a sauce
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Pour the juice into the casserole, simmer over low heat for 30 minutes, then pour in lard
