The practice of Oily bean curd Braised pork belly

Health benefits

Pork belly: Nourishing Qi

White sugar: low protein

Octagonal: regulating qi, relieving pain, dispelling cold

Ingredients and materials

1 pound of pork belly

Oily bean curd Soak 1.5 yuan

Moderate amount of rock sugar

Moderate amount of white sugar

Salt in moderation

Take a small spoonful of soy sauce

A spoonful of chicken essence

Thirteen spice and half spoon

Scallion white 2 sections

1 Xiaomi Spicy

2 octagonal shapes

About 15 Sichuan peppercorns

A few slices of ginger

The practice of Oily bean curd Braised pork belly

1. Wash the pork belly, cut it into mahjong sized pieces, blanch it in cold water. To blanch, add 2 slices of ginger and some cooking wine to remove the fishy smell. Boil it in cold water for 2 minutes, then rinse and drain the water for later use.

2. Cut ginger into slices, chili into sections, and scallion into sections. Prepare an appropriate amount of rock sugar and white sugar, and leave it for stir frying until it turns sugar colored

3. Heat oil in a pot, add rock sugar over low heat and stir fry until cooked

4. After melting the rock sugar, add white sugar and stir continuously until it is completely melted. The reason for using two types of sugar to stir fry sugar is because they have a good color and taste

5. The sugar colored stir fry is a bit too hot to beat lightly

6. Pour the meat into the stir fried sugar color and stir fry quickly. This step will release a little oil pump, be careful not to splash it

7. Evenly wrap the pork belly in sugar color, add the prepared star anise scallions, etc., continue stir frying, stir fry for 2 minutes, add a little soy sauce, salt, chicken essence, thirteen spices, stir fry a few more times, and pour into a clay pot

8. Pour the meat that was just stir fried into a clay pot

9. Add the boiled water until the meat has passed

10. Cover the lid and simmer on low heat for 25 minutes. The stew in a clay pot is faster and more tender

11.25 minutes, add the washed Oily bean curd foam and continue to cook on low heat,

12. According to the amount of water, when the water is about to dry up, you can prepare to harvest the juice

13. You can start the pot separately and pour the meat from the clay pot into the sauce, or you can collect it in the clay pot. I am used to stir frying in the wok. When pouring the meat into the wok, make sure to turn it on the highest heat and keep stir frying until the soup is absorbed. After that, take it out of the pot and put it on a plate

14. After the juice is collected, the color is very good, the meat quality is very good, and Oily bean curd is very delicious!

Tips

When stewing meat in a clay pot, you can flip it a few times from time to time. Also, be careful not to burn the pot. If you don't like the sweet taste, you can add less sugar

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