How to make braised pork belly with yam and bean curd

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy recipe of braised pork belly with taro and bean curd. If you are interested, come and learn it now!

1. Ingredients: 4 pieces of bean curd sheets [soak in water until soft] 2 small yam heads [peel and cut into pieces] sliced ​​pork belly, green onions

2.12 Heat a pan and add a little oil, stir-fry the pork belly. (Don’t add too much oil, just one teaspoon is enough, because the pork belly will release oil.)

3.21 Add two teaspoons of rice wine and stir fry to remove the fishy smell

4.1 Add taro and stir-fry quickly

5.2 Add a spoonful of dark soy sauce to adjust the color. Don’t put too much, one spoonful is enough.

6. Add water and simmer for ten minutes. The water must cover the ingredients.

7. Add three small pieces of rock sugar. This will give the meat a darker color.

8. While the meat is cooking, prepare the sauce: add 1 tablespoon of oyster sauce, 2 teaspoons of Lao Gan Ma, 1 teaspoon of fish sauce, 3 tablespoons of soy sauce, a pinch of pepper, and 2 teaspoons of water to mix well.

9. Add the prepared sauce to the stewed meat and stir fry.

10. Add the soaked bean curd sticks, cover and simmer until the juice is absorbed.

Obviously, after reading the introduction of this dish, you should have understood it clearly. But practice makes perfect, so I believe you will be taking action soon. When you taste the delicious food you made, you will definitely feel extremely happy and excited.