Spiced pork with fragrant red bean curd

Spiced pork with fragrant red bean curd

Introduction:

"I have some pork at home. I don't want to use soy sauce or fried sugar. I suddenly think that red Sufu and red wine can be used for coloring. Unfortunately, I can't find a bottle opener this time, so I can't put the red wine. However, the color is not very important, it's delicious. When I started to make it, it was fragrant, so it's called fragrant fermented bean curd and streaky pork. I use rose sufu. It's not very salty. Maybe I need to add some salt according to my taste. If I like dessert, I need to add some sugar. "

Production steps:

Step 1: the pork cold underwater pot, put pepper, wait for the water to boil, meat color out. Remove three pieces of red Sufu with water.

Step 2: pour out the water in the pot, add the rice washing water for the second time, add three pieces of red Sufu diluted with water in advance, and then add ginger slices and cooking wine.

Step 3: bring to a boil over high heat, turn down the heat and cook for 1 hour. Finally, put in the rape, collect the juice over high heat, add chicken essence for seasoning, and leave the pot

Materials required:

Streaky pork: moderate

Red Sufu: three pieces

Zanthoxylum bungeanum

Jiang: how many

Rape: a little

Second time rice washing water: appropriate amount

MSG: right amount

Cooking wine: moderate

Note: the use of rice water is to absorb the excess oil in the meat, so that the meat is not greasy. I don't put a drop of oil in the process of doing it. I think it's very healthy.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and sweet