Homemade recipe of pork belly with fermented bean curd

There are many ways to prepare pork belly in our daily life. It can be made into braised pork belly, fermented bean curd pork belly, etc. You can choose the method of cooking pork belly according to your taste. Pork belly is relatively greasy, so we need to fry it first so that we can remove the greasiness of the pork belly. We can learn how to cook pork belly with fermented bean curd by following the following content.

Material:

200g pork belly, a little green onion, a little ginger slices, appropriate amount of fermented bean curd, rock sugar, light soy sauce, cooking wine, a little salt, MSG, chicken essence, and pepper.

Method 1

1. Wash the pork belly, cut into pieces and set aside.

2. Take 3 pieces of fermented bean curd and a little fermented bean curd juice and mash them evenly. 3. Put water in the pot, blanch the pork belly, then rinse off the floating foam and set aside.

4. Heat oil in a hot pan, add rock sugar and fry until the sugar turns brown. Add the pork belly and toss to coat.

5. Pour in the stirred fermented bean curd juice and add appropriate amount of light soy sauce. Add onion, ginger and cooking wine and stir well.

6. Add boiling water to cover the meat. Bring to a boil over high heat, cover and simmer over low heat until the meat is cooked to your liking. Then, simmer over high heat until the sauce thickens and sprinkle with chopped green onions for garnish.

Method 2

Step 1: Wash the pork and cut it into small pieces. Put a little oil in the pan, heat the oil to 70%, add ginger slices, pour in the pork and stir-fry. Stir-fry over high heat for 3 or 4 minutes to let the fat come out.

Step 2: Fry for about ten minutes until both sides of the meat are slightly yellow and there is plenty of oil in the pan. Pour out the excess oil in the pan, add soy sauce, stir-fry, and let the meat be fully colored. Be sure to use dark soy sauce. Light soy sauce is light in color and has poor coloring, so the meat will not look good.

Step 3: Take 3 pieces of fermented bean curd, add some fermented bean curd juice and mash the fermented bean curd, then add some sugar and cooking wine and mix well.

Step 4: Pour in the prepared fermented bean curd, rock sugar, green onion and ginger. Stir-fry and add water to cover the meat. Bring to a boil over high heat and then turn to low heat.

Step 5: Cook on low heat for about 30 minutes. When the soup is almost reduced, turn to high heat and add some chicken essence before serving.

Who can’t eat fermented bean curd?

Patients with hypertension, cardiovascular disease, gout, kidney disease and gastrointestinal ulcers should not eat fermented bean curd.

2. Suitable groups for fermented bean curd

Fermented bean curd can be eaten by everyone. Especially those with Alzheimer's disease.

3. Taboos on eating fermented bean curd

1. Fermented bean curd contains high levels of salt and purine. Patients with hypertension, kidney disease, and gout should eat less or no fermented bean curd to avoid aggravating their condition. Fermented bean curd is not suitable for people with high blood pressure or gout, so as not to aggravate their condition.

2. Do not eat too much. Normal people should limit consumption to 2 to 3 times a week. Taking the red fermented bean curd as an example, do not eat more than half a block at a time. Do not eat too much fermented bean curd to avoid adverse reactions.

3. Eating fermented bean curd and honey together can easily cause diarrhea.