Fermented bean curd meat

Overview

I like making fermented bean curd very much, and the crispy and delicious stewed fermented bean curd is one of my favorites

Cut the pork belly into pieces, wash and blanch
Cut the ginger slices, crush the garlic, add the oil to the pan and saute the ginger slices, garlic and star anise until fragrant
Put the blanched pork belly into the oil pan, add cooking wine and stir-fry for a while
Add fermented bean curd juice and appropriate amount of water, cover the pot and simmer over low heat until the pork belly becomes crispy
Cut green onions into rings, put them into a pot, add a little salt, chicken essence and an appropriate amount of sugar (if the fermented bean curd juice is already salty enough, you can choose not to add salt)
Reduce the juice over high heat. When making this kind of dish, I usually start to reduce the juice over high heat when there is a lot of juice. Firstly, it ensures that the meat is flavorful, secondly, it ensures that the meat is colored, and thirdly, the sauce can be very thick
During the process of reducing the juice over high heat, you need to stir-fry continuously
When there is still a little sauce left in the pot, you need to turn off the heat to prevent the sauce from becoming too dry and burnt
Take it out of the pan and put it on a plate, the meat will be crispy and delicious