Fermented Bean Curd Braised Pork Belly - Quick and Easy
It's cold Eat more meat Only when you're full can you resist the cold Hahahahahaha
Ingredients
Steps
Clean the pork belly with skin, cut it into pieces, and put it in a pot of cold water. Add a few slices of ginger and a spoonful of cooking wine to blanch.
Skim off the foam, take out the pork belly, rinse with warm water, and drain.
Heat a frying pan with a little oil, add ginger slices and stir-fry. Then add the pork belly.
Stir-fry until the oil is released and the surface of the pork is slightly crispy.
Pour the entire pack of Knorr Fermented Bean Curd Braising Sauce.
I added a bit of rock sugar here as well. Stir to mix thoroughly.
Add a large bowl of water and bring it to a boil over high heat.
Reduce to medium-low heat and simmer slowly for about an hour.
After an hour (you can adjust the time depending on your desired braised pork texture), serve.
Enjoy!