Fermented Bean Curd Braised Pork (No-Water No-Oil Red Braised Pork Version)
Set a goal for yourself, chef's hat, 😄 The only delicious main dish my mom used to make when I was a kid. After finishing the dish, we used the leftover soup to boil soybeans. That taste lasted for several weeks. Got a lot of seasonings during the 618 sale, let’s see if I can recreate this flavor. It's said that during the filming of some big-name TV production crews, this method of steaming first was also used to make braised pork, and it’s super delicious.
Ingredients
Steps
Cut the pork into chunks and soak in cold water to clean. Blanch it in boiling water (remember to clean off the hair if there is any 😄).
Add cooking wine and fermented bean curd sauce. If you have fish sauce, you can add a bit; otherwise, add salt.
Steam in a steamer for half an hour.
After half an hour, you’ll see obvious oil coming out 😊. Extend the time for larger chunks. For Mahjong-sized chunks, steam for one hour. Note the water level in the pot.
Prepare the stewing spices.
Pour the oil from the bowl into the pan and stir-fry garlic slices, star anise, Sichuan peppercorns, ginger slices, and cinnamon stick until fragrant.
Add the pork to the pan.
Cover the pan and let it simmer for one to two minutes. Reduce the sauce until dry (be sure not to use too high of a heat).
Ready to eat. Haha!