Always loved: braised pork with fermented bean curd

Overview

Fermented bean curd, also known as fermented bean curd, my daughter likes it very much when I cook with fermented bean curd, and she likes it even more if I add bean curd to the stew. When I was a kid, my father would often add fermented bean curd and some ginger and green onions when stewing meat with tofu. It didn’t require too many ingredients and it tasted great. Fermented bean curd is rich in plant protein. After fermentation, the protein is decomposed into various amino acids and yeast and other substances are produced, so it can increase appetite and help digestion. Fermented bean curd also contains minerals such as calcium and phosphorus. Fermented bean curd is easily contaminated by microorganisms during fermentation. The protein in the tofu base will be oxidized and decomposed to produce sulfur-containing compounds. Excessive consumption will have adverse effects on the human body.

Tags

• hot dishes
• home cooking
• children
• old man
• dinner with friends
• winter recipes
• lunch
• fermented bean curd
• fermented bean curd juice
• old soy sauce
• onions
• pork belly
• rock sugar
• ginger

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Cut the pork belly into evenly sized cubes.

   

3. 3 Chop the ginger and green onions.

   

4. 4 Blanch the pork belly in a pot.

   

5. 5 Heat the pan, add oil and sauté the ginger and green onions until fragrant.

   

6. 6 Add pork belly and stir-fry.

   

7. 7 Add fermented bean curd and stir well.

   

8. 8 Add appropriate amount of boiling water, rock sugar and a little dark soy sauce.

   

9. 9 Simmer over high heat for 3 minutes, then reduce to low heat and simmer until the soup thickens. Add chopped green onion and mix well

   

10. 10 Plate.