How to make pork belly with fermented bean curd and garlic sauce

There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you the method of cooking pork belly with fermented bean curd and garlic sauce.

1.1KG (2 jin) of meat 100g of red wine 50g of chicken soup 20g of orange juice 20g of fermented bean curd 15g of salt 2tsp of honey Also prepare seven or eight heads of garlic, mash them into puree, add cold water, and stir well

2. Take 2 tbsp of garlic water and mix the marinade thoroughly. If you want to roast the pork belly until oil comes out, the temperature will be relatively high, and filtering the garlic residue is to avoid it from being burnt or blackened.

3. Cut the pork belly into slices 2-3mm thick, mix with the marinade and refrigerate for 24 hours, stirring halfway.

4. When eating, place it on a baking tray and bake at 250 degrees until the surface is golden brown and crispy. It can also be pan-fried.

5. Let’s eat!

That’s all for today’s introduction to pork belly with fermented bean curd and garlic. I wonder if you have learned how to make it? If you are a housewife and like to cook, don't miss this opportunity and try it now.