How to make pork belly with moldy bean curd cake

Eating out occasionally is not a problem, but the problem is that many people eat out every day and they don’t cook for themselves. In fact, this practice can easily cause problems or diseases to the body and is not worth promoting. The recipe of braised pork belly with moldy bean curd dregs cake is simple, and it allows people to enjoy delicious food while maintaining their health.

1. Blanch the pork belly for five minutes in advance, then remove and set aside. Process and clean the green garlic. Clean and prepare the red pepper. The moldy bean dregs are ready. Peel and wash the ginger and set aside.

2. Cut the pork belly into three-centimeter thick slices on the chopping board.

3. Cut the green garlic diagonally into diamond shapes, two inches long.

4. Cut the red pepper into diamond shapes like the green garlic, with the same length.

5. Cut the ginger into shreds and set aside.

6. Then place the chopped pork belly, green garlic, red pepper and shredded ginger on a plate and set aside.

7. Add 15 grams of salad oil into the pot, place the moldy bean dregs cakes neatly in the pot, turn on a low heat, and fry the moldy bean dregs on the side that is attached to the pot until golden brown.

8. When the side of the moldy bean dregs that is stuck to the pan is fried until golden brown, use a spatula to turn it over and continue frying the other side.

9. After the moldy bean dregs are fried, take them out of the pan, put them on a plate and let them cool a little for later use.

10. After the moldy bean dregs have cooled, cut the moldy bean dregs cakes into thick strips three centimeters wide on the chopping board.

11. Put the cut moldy bean dregs on a plate for later use

12. Use the oil pan you just used to fry the moldy bean dregs. There is still a little oil left in the pan. Pour the pork belly into the pan.

13. Stir-fry the pork belly over low heat

14. Cook until the pork belly in the pot releases oil and turns slightly browned.

15. Pour the chopped red pepper and shredded ginger into the pot and stir-fry until fragrant.

16. Then add two grams of dark soy sauce into the pot to color the pork belly.

17. Add two grams of sugar and 0.5 grams of pepper into the pot.

18. Pour in the cut moldy bean dregs strips. Stir fry a few times.

19. Add clean water to the pot

20. The amount of clean water should be just enough to cover the food. Then cover the pot and cook over medium heat for five minutes.

21. After five minutes, when there is a quarter of the soup left in the pot, pour the chopped green garlic into the pot and stir-fry for one minute. (Choose this time to add green garlic so that the garlic flavor is more fragrant)

22. Finally, add a little MSG, stir-fry evenly and serve. This delicious dish is ready.

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Many people feel a sense of accomplishment when making the dish of braised pork belly with moldy bean curd dregs cake. You can also prepare this dish to entertain guests at home.