Henan Stew

Method

1. 01

   Step 1

   Scrape off the outer layer of fat from the pork belly, wash it, and boil 2/3 it in water until just cooked through. Remove it and slice it. Wash the cabbage and slice it. Cut the firm tofu into thick slices. Soak the kelp in warm water until softened, wash it, and slice it. Soak the glass noodles in warm water until soft, and cut them into pieces about 10 cm long. Cut the scallions into sections. Slice some of the ginger and mince the rest.

   

2. 02

   Step 2

   Cut 1/3 of the pork belly into strips about the thickness of chopsticks, marinate with salt, MSG, thirteen-spice powder, minced ginger, and soy sauce for 10 minutes, coat with an egg and starch batter, and deep-fry in warm oil until golden brown and crispy.

   

3. 03

   Step 3

   Heat the oil in a wok until very hot, add the chopped firm tofu, and fry until golden brown. Remove and drain the oil.

   

4. 04

   Step 4

   In a separate clean pot, add a suitable amount of salad oil and stir-fry the pork belly slices over low heat until the oil is rendered. Add scallions, ginger, star anise, and thirteen-spice powder and continue to stir-fry until the scallions and ginger turn golden brown. Add sweet bean sauce (or fermented bean paste, depending on personal preference) and stir-fry until fragrant. Add the chopped cabbage and stir-fry over high heat for 1 minutes. Add a suitable amount of 2 soy sauce and stir-fry until the color is even. Add chicken broth and salt, bring to a boil over high heat, then reduce to low heat and simmer 5 minutes.

   

5. 05

   Step 5

   Add the crispy pork, kelp, and fried tofu to the pot and simmer for 10 minutes. Add the glass noodles and simmer for another 5 minutes. Add MSG and sugar to taste, turn up the heat and simmer for 3 to 5 minutes until the sauce thickens. Serve.