Fermented bean curd meat

Fermented bean curd meat

Introduction:

"When it comes to Sufu meat, I've heard about it for a long time, and many people say it's delicious. I can almost describe my understanding of it as familiar. But I didn't practice it myself until a few days ago, when I wanted to indulge (recently, I paid much attention to diet and became more shy than before), I combined theory with practice. Fortunately, it didn't disappoint us. As you all described, it's really delicious. It's different from the usual braised meat. I especially like the thick sauce. It's also recommended for the carnivore. One day when you're tired of braised pork or want to change your taste, you might as well try this fermented bean curd. I believe it won't disappoint you. It's really delicious and easy to operate. The success rate is almost 100%. Ha ha, it's a bit of an advertisement. "

Production steps:

Materials required:

Pork: 600g

Chives: 2

Ginger: half a piece

Rock sugar: 50g

Red bean curd: 3 pieces

Cooking wine: moderate

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet