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How to make dried bean curd steamed pork? This is the best way to eat!
Dried bean curd steamed pork is a very famous dish, which has the characteristics of complete color, aroma, and taste. The dried bean curd steamed pork tastes soft and has a strong aroma, and is rich in nutrition. According to food experts, there are now several popular dried bean curd steamed pork with unique local characteristics all over the country, and the taste of each place is different, and the steps are also different. Below are the most popular several methods.
One, How to make dried bean curd steamed pork
Main material
500g pork
Ingredients
Appropriate amount of oil
Appropriate amount of dried bean curd
Appropriate amount of garlic
Appropriate amount of soy sauce
Appropriate amount of cooking wine
Appropriate amount of sugar
Preparation steps
1. Dried bean curd, pork, oil, salt, soy sauce, garlic, sugar, cooking wine. The best choice of pork is pork belly or ribs.
2. Chop the garlic and dried bean curd together.
3. Cut the pork into larger pieces, mix with garlic, dried bean curd, cooking wine, soy sauce, sugar, oil, and let it marinate for about half an hour to flavor.
4. Place the marinated pork in a clay pot, as we are in a hurry this time, we use a pressure cooker. If you have time, simmer the meat in a clay pot over low heat until it is soft and tender, which is even better. Cover the clay pot with a lid and place it in the pressure cooker, then bring it to a boil over high heat.
6. Boil over high heat and then reduce to medium heat.
7. Pressure cook for 20 minutes. Open the lid after reducing the pressure and remove it.
8. The dried bean curd steamed pork is fragrant all over the room.
Tips
1. Adding a little oil when marinating the meat can eliminate the smell of the meat.
2. Simmer directly in a clay pot over low heat for a more delicious taste.
Two, Steps for making dried bean curd steamed pork
1. After washing the three-layer pork belly (with skin) with water, blanch it again to remove impurities and foam!
2. Add water to a stew pot or pressure cooker, place the boiled whole pork belly, scallion slices, ginger slices, star anise, water level above the pork belly pieces, bring to a boil over high heat, then reduce to medium heat and simmer until the meat pieces are soft and tender (can be pierced with chopsticks to the meat pieces). The softer the meat, the better the taste, and it will not be greasy! After boiling, cut into thin slices and serve on a plate!
3. After cutting, sprinkle the prepared dried bean curd (available in supermarkets, vacuum-packed), chopped scallions, a little three spices, appropriate amount of soy sauce, place in a steamer, steam for ten minutes to flavor!
4. After boiling, add an appropriate amount of monosodium glutamate and mix up and down! The taste is very delicious, not greasy! Try it now!
Tips
The pork must be selected with three layers of fat, as this is the only way to achieve an excellent taste. Lean meat such as tenderloin or rump meat cannot achieve the same taste and effect!
Three, Dried bean curd pork
Materials
250 grams of skin-on pork belly, 75 grams of dried bean curd, 5 scallion segments, 15 grams of ginger strips. Seasonings: 10 grams of soy sauce, appropriate amount of salt, 15 grams of cooking wine, a little monosodium glutamate, appropriate amount of sugar, appropriate amount of fresh soup.
Method
1. Clean the skin-on pork belly and place it in a pot, cook over medium heat until it is six degrees of doneness and then remove.
2. Cut the meat into slices 1 cm wide and 4 cm long, place them in a bowl, add dried bean curd, scallion slices, ginger strips, and all the seasonings, steam for about 30 minutes and then remove. Wait until it cools and becomes solid, then cut into slices and serve on a plate.
