Sauted pork with fermented bean curd

Sauted pork with fermented bean curd

Introduction:

"Fried meat with fermented bean curd is a special flavor in the mountainous area of Southern Anhui Province. It is made of red fermented bean curd as the main seasoning, and cooked into the sliced fillet. The finished dish is bright red in color, smooth and tender in texture, rich in aroma, and salty and slightly sweet in taste. Pork loin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; pork loin is rich in high-quality protein, with relatively less fat and cholesterol, which can be eaten by the general population. "

Production steps:

Step 1: slice the tenderloin.

Step 2: put the sliced meat in a bowl, add egg white and stir well.

Step 3: chop up the scallion and set aside.

Step 4: take a bowl and add sufu. After crushing, add sugar, wine, starch and water and stir well.

Step 5: heat the oil in the pan, stir fry the meat until it changes color and drain the oil.

Step 6: leave the bottom oil in the pan and saute the shallots.

Step 7: pour in the decaying milk and bring to a boil.

Step 8: add the sliced meat after the soup is thick.

Step 9: stir fry quickly and evenly, pour in sesame oil.

Materials required:

Pork loin: 300g

Chopped scallion: right amount

Egg white: 1

Sufu: 25g

Starch: right amount

Cooking wine: 10g

Sugar: 10 g

Sesame oil: appropriate amount

Note: Red Sufu should be selected, and the sauce should be fried thoroughly to make it fragrant, without the smell of raw sauce;

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh