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Hot Chilis -A Food Review Blog
A Chinese blogger that love Hot Chilis
The practice of red bean curd and pork belly
“I have pork belly at home, and I don’t want to use soy sauce or fried sugar for color. I suddenly thought that red bean curd and red wine can be used for coloring. Unfortunately, I couldn’t find a corkscrew this time, and the red wine couldn’t be put. But I For home food, the color is not very important, it is quite delicious. When I first started making it, there was a burst of fragrance, so it was named Piaoxiang fermented bean curd pork belly. I used rose fermented bean curd, which is not very salty, and it may need to be based on personal taste Add some salt, and if you like dessert, add some sugar.”
Details of ingredients
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salty sweet
taste
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cook
craft
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One hour
time consuming
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Simple
difficulty
Recipe steps of red fermented bean curd and pork belly
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1
Put the pork belly in a pot under cold water, put in peppercorns, and when the water boils, the meat will change color and remove. Three pieces of red fermented bean curd, unloaded with water.
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2
Pour out the water in the pot, add the rice washing water for the second time, add three pieces of red fermented bean curd diluted with water in advance, and then Add sliced ginger and cooking wine.
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3
After the fire is boiled, turn off the heat and cook for 1 hour. Finally, add rapeseed, collect the juice on high heat, add chicken essence to taste, and take it out of the pan
Tips
The purpose of using rice washing water is to absorb the excess fat in the meat, so that the meat does not taste greasy. I didn’t put a drop of oil in the process of making it. I think it is very healthy.
