Braised Pork with Fermented Bean Curd
Today I went to the supermarket and bought a very nice piece of pork belly! I planned to cook it for dinner. Unfortunately, when I got home, my aunt had already prepared all the ingredients for dinner. So, the braised pork had to wait until the next day. At 8:50 PM, I was still thinking about the pork belly I bought, so I decided to make myself a luxurious midnight snack.
Ingredients
Steps
Cut the pork belly into small pieces, boil with cold water, then turn off the heat and drain the water.
Heat a pan with a little oil, use medium-low heat, and fry the fat out! Since the pork belly has skin, take some protective measures while frying, as the oil can splatter easily!!!
When it looks like this, I will take the meat out first.
After taking out the meat, add a little sugar to the pan with the remaining oil and let it melt.
After the sugar melts, add the fried meat, stir-fry briefly, then add star anise, cinnamon, bay leaves, caoguo, and dried chili peppers to enhance the aroma.
Add water to cover the meat, then add 3 pieces of fermented bean curd, vinegar, light soy sauce, dark soy sauce, and oyster sauce. Bring to a boil, then reduce to low heat.
After about 30 minutes, it's ready! You can add salt to taste. The fat is really tender and super delicious!