Finished dish photo of Braised Pork with Fermented Bean Curd

Braised Pork with Fermented Bean Curd

Since I tried braised pork, I fell in love with it! When I make it, I add a special ingredient—fermented bean curd! And no salt, no water, no oil!

Ingredients

Pork bellyAbout 500g
Fermented bean curd5 pieces
Hua Diao wine10 spoons
Dark soy sauce3 spoons
Seafood soy sauce5 spoons
Vinegar1 spoon
Sugar20 spoons
Red yeast rice powder10g
Green Sichuan peppercorns8-10 pieces
Scallion1 stalk
Ginger5 slices
Garlic5 cloves

Steps

1

Choose pork belly with alternating layers of fat and lean meat, wash and place in a pot

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2

Scallion segments, ginger slices, and garlic cloves

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3

Prepare all ingredients

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4

Add all seasonings (add more sugar)

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5

Don't forget to add Panax notoginseng (promotes blood circulation, reduces blood lipids, prevents cardiovascular diseases, etc.)

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6

Mix well and marinate for at least half an hour! I left it in the fridge overnight

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7

Simmer on low heat for about an hour

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8

Add red yeast rice powder

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9

Reduce the sauce and serve

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