How to make braised pork with bean paste

There are many ways to cook pork, among which braised pork in sauce is the most flavorful and popular. If you use the unique flavor of bean paste to roast meat, not only will the taste be more unique than cooking with traditional soy sauce, but it will also be more nutritious. The method of braised pork with black bean sauce is very similar to that of traditional braised pork, and it is easy to learn for people who cook on a daily basis.

1. How to make braised pork with bean paste

Main ingredient: pork belly

Accessories: appropriate amount of bean paste, appropriate amount of pepper, appropriate amount of star anise, a little onion, a little ginger, a little white sugar, appropriate amount of cooking wine, appropriate amount of soy sauce

1. Put the sliced ​​pork belly into the pot with cold water, boil for 1 minute, remove from the pot, wash off the floating foam and set aside

2. Heat a little bit of oil, add peppercorns, star anise, onion and ginger and stir-fry

3. Add the blanched pork belly slices and stir-fry until there is no water left.

4. When you see bubbles coming out of the oil from the meat in the pot, it means the water has dried up. Add a tablespoon of bean paste.

5. Stir-fry until you can smell the aroma of bean curd

6. Add warm water, sugar, cooking wine, and a little soy sauce, and cook over medium heat (no need to add salt, the bean paste is salty enough)

7. Cook until the soup is thick. It is best to cook until there is no water left and only meat slices, sauce and oil are left in the pot.

Tips

Braised pork with sauce, at the end of the dish, only oil and sauce are left, no water, the meat is wrapped in sauce, delicious

2. How to make braised pork with bean paste

Ingredients preparation

300 grams of tenderloin, 2 scallions, some minced ginger, 1 tablespoon of bean paste, 2 tablespoons of sweet noodle sauce, a little tomato sauce, some oyster sauce, cooking wine, and water starch.

Method steps

1. Cut the tenderloin into strips, add cooking wine and water starch, mix well, and marinate for 10 minutes;

2. Cut the green onion into thin strips and place on a plate for later use;

3. Add oil to the wok, fry the shredded pork until it changes color, then remove and drain the oil;

4. Saute the minced ginger in the remaining oil, then add the bean paste, sweet noodle sauce, tomato sauce, oyster sauce and sugar, add a little water and mix well;

5. Then add the shredded pork, making sure each piece of pork is covered with the sauce, then scoop it out and place it on the shredded green onion.