The recipe for Henan style braised dishes

Health benefits

Pork belly: Moisturizing and drying

Kelp: promoting blood circulation and removing blood stasis

Carrots: Promote blood circulation and remove blood stasis

Ingredients and materials

1 pound of pork belly

1 round cabbage

0.5 jin of old tofu

0.2 pounds of kelp

0.3 pounds of vermicelli

1 carrot

Appropriate amount of salad oil

1 scallion

100g ginger

Octagonal 50g

1 egg

Sweet potato starch 200g

Salt in moderation

Moderate amount of monosodium glutamate

Moderate amount of white sugar

Sweet bean sauce (or Douban sauce) in moderation

Moderate amount of soy sauce

Thirteen fragrances in moderation

The recipe for Henan style braised dishes

1. Scrape off the oil stains on the outer skin of the pork belly, wash it thoroughly, take 2/3 of it and boil it in water until it breaks, then remove and slice it; Wash and slice the cabbage; Cut thick slices of old tofu; Soak seaweed in warm water, wash thoroughly, and slice; Soak the noodles in warm water until soft, then cut them into approximately 10 centimeters in length; Scallion slices; Slice a portion of ginger and chop a portion into small pieces.

2.Cut the pork belly into strips the thickness of chopsticks at a ratio of 2.1/3, marinate with salt, monosodium glutamate, thirteen spices, ginger powder, and soy sauce for 10 minutes, coat with eggs and starch, and deep fry in warm oil to make golden crispy pork.

3. Heat the oil pan to high temperature, add the sliced tofu, fry until golden brown, remove and drain the oil for later use.

4. Start a clean pot and add an appropriate amount of salad oil. Put the pork belly slices into the pot and stir fry over low heat until oil is released. Add scallions, ginger, star anise, and thirteen spices and continue to stir fry until the scallions and ginger are golden brown. Add sweet bean sauce (or Douban sauce according to personal taste) and stir fry until fragrant. Add the cut cabbage and stir fry over high heat for 1-2 minutes. Add an appropriate amount of dark soy sauce and stir fry until the color is uniform. Add broth and salt, bring to a boil over high heat, and simmer over low heat for 5 minutes.

5. Put the crispy pork, kelp and Oily bean curd into the pot and stew for 10 minutes. Add the noodles and stew for another 5 minutes. Add MSG and sugar to adjust the taste and then stew for 3~5 minutes. Collect the soup and then out of the pot.

Tips

When frying crispy pork and tofu, the oil temperature must be raised to a high temperature; When stir frying pork belly slices, do not stir fry too old, otherwise it will affect the taste; After serving in a bowl, sprinkle with garlic sprouts or cilantro.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2452.html