Henan classic version of fermented beancurd meat is not complicated, but there is a certain emphasis on it. I also see that other simple versions are fried pork and golden, braised with Shao wine and braised with Shao liquor, and then put lettuce on the juice after the fire.
practice
1. Cut the streaky pork into pieces, blanch it (in cold water) and remove the foam. Heat the oil in the pot. When it's 30% hot, lower the heat. Put in the crystal sugar and stir fry it.
2. Put in the streaky pork, change the heat, quickly stir fry, then evenly dip the sugar color on the streaky pork, add two pieces of tofu milk into a small amount of Sufu juice and open.
3. Pour the beancurd into the pot through a leaky spoon (to remove impurities), stir well. 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.
4. 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.
5. After opening the lid, add a small amount of salt (not much, both Sufu and soy sauce have salty taste), and seasoning with chicken essence, you can start cooking Henan traditional Sufu meat.