How to make braised pork with fermented bean curd and taro

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make braised pork with fermented bean curd and taro.

1. Wash the pork belly and cook it thoroughly until chopsticks can penetrate it. When it is cooked, use chopsticks to poke holes in the skin and throughout the meat. Mix light soy sauce, dark soy sauce, honey and salt, and apply evenly on all sides of the meat. (You can apply some fermented rice wine)

2. After the meat is fully seasoned, heat the pan and add a little oil, put the meat in, and fry slowly until golden brown on all sides. Be sure to cover the pot with a lid, as the oil may fly out and cause injuries.

3. Let the fried meat cool down and cut it into slices evenly.

4. Peel and wash the taro, then cut into slightly thick slices. (Some people may be allergic to taro skin if it comes into contact with their skin, so it is safer to wear rubber gloves.)

5. Add salt, five-spice powder, light soy sauce, fermented bean curd and a little bit of sugar to the taro slices. Spread evenly with your hands and let it sit for 20 minutes to let the flavor absorb

6. Tear off the garlic sprouts, wash them and set aside.

7. Take two pieces of taro, put a piece of meat in the middle, and tie them up lightly with garlic sprouts.

It is not difficult to understand braised pork with fermented bean curd and taro, but it is not very easy to make it well. This requires our own attention and diligent practice.