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Fermented bean curd meat tastes fragrant and healthy

The bean curd used for steamed or fried bean curd is the bean curd we usually eat. This can also be made at home. It's hygienic and nutritious. The self-made one is always at ease.

Practice:

1. Cut the streaky pork into pieces, blanch it (in cold water) and remove the foam.

2. Heat the oil in the pot. When it's 30% hot, lower the heat. Put in the crystal sugar and stir fry it.

3. Put in the streaky pork, change the heat, quickly stir fry, and then the sugar color is evenly stained on the streaky pork.

4. Add two pieces of tofu milk to a small amount of Sufu juice.

5. Pour the beancurd into the pot through a leaky spoon (to remove impurities), stir well.

6. Stir in cooking wine and stir fry, add a small amount of old soy sauce (the amount of old soy sauce should not be too much, and the color should not be too deep), stir evenly.

7. Add the boiled water to the meat noodles (do not put cold water, and do not use too much water to make sure that the juice is dried after one hour of stewing), and add the onion knot and ginger slices. When the heat is over, cover and simmer for 60 minutes.

8. After opening the lid, add a small amount of salt (not too much, both Sufu and soy sauce have salty taste). Season with chicken essence, and then start the pot.