An indispensable item on the banquet table - roasted pork with fermented bean curd

Overview

Braised pork is the first choice dish for many family banquets, which means good luck and prosperity in the coming year. Although for novices in the kitchen, braised pork is a little difficult to make. This time I chose the method of braised fermented bean curd and improved the method of braised pork, which greatly reduced the difficulty. This is also a recipe dictated by my sister a few years ago. I was lucky enough to try it, and it was really good. Highly recommended to everyone. In addition to making reunion dishes, home-cooked dishes are not a bad idea as they are easy to make.

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• garlic
• old soy sauce
• onions
• pork belly
• fermented bean curd
• ginger

Ingredients

Steps

1. 1 Clean the surface of the pork belly, cut into 1cm pieces, pour the fermented bean curd cubes and fermented bean curd juice into a bowl, mix with a small amount of water and mix evenly, cut the green onion into sections, slice the ginger, and cut the garlic into cubes and set aside;

   

2. 2 Pour a small amount of oil into the pot, add onion, ginger and garlic and sauté until fragrant, then add pork belly and stir-fry over low heat to release the oil;

   

3. 3 Pour in the prepared bean curd sauce, add dark soy sauce, and simmer over low heat;

   

4. 4 Simmer for about 40 minutes, add sugar to enhance the freshness, and take it out of the pot.