The characteristics of tempeh are integrated into the braised pork, making the braised meat more fragrant and beautiful.

Spicy braised pork

Flavor type: soy sauce

The characteristics of tempeh are integrated into the braised pork, and the combination is strong to make the braised meat more fragrant and beautiful. When making tempeh, do not chop the tempeh too much. The juice should be dried up a little, and the juice is too fragrant.

Ingredients: pork belly 800 g

Accessories: 10 grams of chopped shallots, 10 grams of minced garlic, 15 grams of shallots

Seasoning: 30 grams of pot sauce, 15 grams of seafood sauce, 30 grams of light soy sauce, 100 grams of rock sugar, 2 grams of crumbled fruit, 10 grams of ginger, 0.5 grams of star anise powder, 0.5 grams of fragrant leaf powder, 15 grams of Yangjiang tempeh

Preparation steps:

1.

Wash the tempeh from the surface salt and use the oven to dry the water, use a knife to slightly chop the tempeh, then sauté the ginger and peel crushed, add tempeh and stir-fry the aroma and add star anise powder, stir-fry the fragrant leaves, stir-fry the fragrant leaves, add 80 grams of sugar, stir-fry 60 grams of oyster sauce and steam it on the plate and plastic wrap for 4 hours.

Cooking steps

First of all, the pork belly fly water is set and cut into cubes for later;

2

Fry the pork belly on both sides of the pan until golden brown, remove the excess oil after spilling the fat, add the dried green onion, and sauté the garlic until fragrant;

3

Add the light soy sauce to stir-fry the aroma and add the seafood sauce, stir-fry the pot sauce evenly, add water to simmer, add rock sugar and half of the homemade tempeh after the water boils;

4

Cover and simmer for 10 minutes, then collect the juice on high heat, add the remaining homemade tempeh, dry the juice and sprinkle the green onion and plate.

Cooking Points:

When making tempeh, do not chop the tempeh too much;

The juice should be dried up a little, and the juice is too fragrant.