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What are the methods for making braised pork belly with dried bean curd sticks?
When making braised pork belly with dried bean curd sticks, first prepare some pork belly and dried bean curd sticks cut into pieces of appropriate size. It’s best to prepare some peanut oil, as it adds fragrance to the dish. Adding cooking wine and soy sauce helps to color the pork belly. Braised pork belly is best cooked with rock sugar and simmered for a while until the meat is completely tender and melts in the mouth before eating.
Method one
Ingredients: pork belly, dried bean curd sticks, soy sauce, salt, peanut oil, sugar, cooking wine, ginger, garlic, scallions, chicken essence.
1. First, fry the dried bean curd sticks in oil until they are golden yellow and set aside;
2. Cut the pork belly into cubes one inch in size, blanch in boiling water, then remove and set aside;
3. Place a small amount of peanut oil in a wok, add some sugar (this is easier to color than using cooking wine), stir with a spatula until the sugar melts, then add the pork belly and stir-fry until it colors. Add some cooking wine, ginger, garlic, and scallions, stir-fry for a moment, then add soy sauce, a moderate amount of sugar, and continue to stir-fry for a moment. Add chicken essence, stir-fry the dried bean curd sticks, add a moderate amount of water, cover the lid, and simmer over medium heat for ten minutes until the sauce is reduced.
Method two
Main ingredient: pork belly
Supplementary ingredients: dried bean curd sticks, ginger
Seasonings: soy sauce, salt, five-spice powder, cooking wine
The braised pork belly with dried bean curd sticks, the meat turns out tender without being tough, and the fat is not greasy.
Method:
1. To make braised pork belly with dried bean curd sticks, first soak the dried bean curd sticks for half a day to soften them.
2. Cut the pork belly into small cubes, blanch in boiling water, then rinse off the foam.
3. Heat a cast iron pot, add oil, and stir-fry a large spoonful of brown sugar until melted. Add the boiled pork belly and stir-fry until it turns color, then add a spoonful of sweet bean paste and continue to stir-fry.
4. Then add soy sauce, salt, five-spice powder, cooking wine, and enough water to cover the meat. Add a piece of ginger, bring to a boil over high heat, then reduce the heat and simmer slowly.
5. After stewing for 40 minutes, add the dried bean curd sticks and stew for another half hour, then turn the heat to high to evaporate the sauce.
