Fermented bean curd and pork belly

Overview

For those who don’t like meat, pork belly is absolutely addictive. Today, I will try a new method, pork belly with fermented bean curd.

Tags

• hot dishes
• home cooking
• aniseed
• chives
• cinnamon
• cooking wine
• coriander
• fermented bean curd juice
• garlic
• light soy sauce
• oyster sauce
• pork belly
• rock sugar
• thirteen incense
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Wash the pork belly and cut it into square boxes of about 5 cm. Cut the skin side horizontally and vertically until half the depth of the meat is reached.

   

2. 2 Put the cooking wine and cold water into the pot and drain the meat, wait about 10 seconds and take it out.

   

3. 3 Put the stew meat ingredients in the pressure cooker, put the pork belly skin up, add water and mince it over the meat, select the rib meat option and start pressing the meat. If you use a manual pressure cooker, it will take 40 minutes to press the meat until the meat is ready. Add oil to the wok, pour the cold oil into the sugar. After the sugar is boiled, add the pressed pork belly and stir-fry the sugar color. After stir-frying evenly, add 1 small rice bowl of water, pour in fermented bean curd juice, light soy sauce, and oyster sauce and start stewing over high heat.

   

4. 4 When the soup is completely dry, add the coriander and stir-fry a few times to complete.