Casserole with fermented bean curd and roasted pork

Casserole with fermented bean curd and roasted pork

Overview

Keyword meat is not the best choice for stewed meat. After it is cooked, it is lightly cooked and stewed in a casserole to reduce the evaporation of the meat fiber. The taste is very good. The dry-cooked series casserole used this time can stir-fry and stew in one pot.

Tags

Ingredients

Steps

  1. Wash the pork key meat and cut into pieces of about 3 cm.

    Casserole with fermented bean curd and roasted pork step 1

  2. Pour cold water into the pot, add cooking wine, boil over high heat for about five minutes, take out and wash off the foam.

    Casserole with fermented bean curd and roasted pork step 2

  3. Preheat casserole over high heat.

    Casserole with fermented bean curd and roasted pork step 3

  4. Add a tablespoon of oil, when the oil is hot, turn down the heat and add rock sugar. It is recommended to add small pieces of rock sugar, stir-fry the sugar color, and stir continuously to prevent the bottom from being burnt, until it is completely melted and turns amber.

    Casserole with fermented bean curd and roasted pork step 4

  5. Pour in the meat pieces and stir-fry evenly.

    Casserole with fermented bean curd and roasted pork step 5

  6. Add enough water to bring to a boil and then reduce to low heat.

    Casserole with fermented bean curd and roasted pork step 6

  7. When there is about a bowl of soup left, add fermented bean curd juice and a little salt, continue to simmer for about ten minutes and turn off the heat.

    Casserole with fermented bean curd and roasted pork step 7

  8. If you don't eat it in a hurry after turning off the heat, it will taste better if it simmers for a while.

    Casserole with fermented bean curd and roasted pork step 8

  9. Great with rice.

    Casserole with fermented bean curd and roasted pork step 9