Braised pork belly with frozen tofu

Method

1. 01

   Step 1

   Prepare a piece of pork belly and clean it thoroughly.

   

2. 02

   Step 2

   Prepare the ingredients: cut the chili peppers into sections and slice the ginger.

   

3. 03

   Step 3

   Take the frozen tofu out of the freezer to thaw beforehand, then cut it into cubes about 1.5 cm in size.

   

4. 04

   Step 4

   Pour an appropriate amount of water into a pot, put the pork belly into the pot, and heat over medium-low heat.

   

5. 05

   Step 5

   Boil the pork belly for about 30 minutes, then remove it and rinse it clean again.

   

6. 06

   Step 6

   Cut the pork belly into strips about one centimeter wide.

   

7. 07

   Step 7

   Pour some oil into the pot and heat it over low heat.

   

8. 08

   Step 8

   Stir-fry the pork belly in a pan to render out the fat.

   

9. 09

   Step 9

   Then add the chili peppers, ginger, and Sichuan peppercorns to the pot and continue to stir-fry.

   

10. 10

    Step 10

    Add Pixian chili bean paste and stir-fry until the oil turns red.

    

11. 11

    Step 11

    Then add light soy sauce, dark soy sauce, and oyster sauce and stir-fry.

    

12. 12

    Step 12

    Stir-fry for about a minute, then add an appropriate amount of warm water to the pot, followed by salt, MSG, chicken bouillon, and sugar. Turn the heat to medium and heat.

    

13. 13

    Step 13

    After boiling, pour the whole thing into a rice cooker and simmer.

    

14. 14

    Step 14

    Then set the time to 40 minutes. After the set time is over, do not turn off the power yet. Let it sit for about 20 minutes before turning off the power.

    

15. 15

    Step 15

    Then pour the pork belly back into the wok, add the frozen tofu and stir well, then heat over medium-low heat.

    

16. 16

    Step 16

    Simmer for about 20 minutes, then turn up the heat to reduce the sauce.

    

17. 17

    Step 17

    Plate it up, garnish with chopped scallions, and serve. (See finished product photo.)