PRESERVED BEAN CURD BRAISED PORK

Preserved bean curd braised pork is original braised pork seasoned with preserved bean curd and rock sugar, which is fragrant but not greasy, soft and tasty. You can adjust the flavours according to your own taste by adding cooking wine or adding more preserved bean curd juice.

This dish has great nutritional values, as pork is good for digestion, kidney and other organs function. Also, preserved bean curd contains rich vitamin B group, which's vitamin B12 richness is believed to be good for preventing Alzheimer.   In addition, preserved bean curd has rich amino acids, yeast and other minerals, which are believed to be good for our health as well.

Ingredients:

200g belly pork with or without skin, a small onion, a small piece of ginger, 3 pieces of preserved bean curd, rock sugar, cane sugar, dark soya sauce, cooking wine, small amount of salt, monosodium glutamate, chicken powder, and pepper.

Cooking method:

1. Wash pork and cut into pieces.   Heat some oil up in a pot, put in ginger slices, then put in pork and stir fry in high heat for 3 to 4 minutes. Remove fat from the pot to reduce greasiness;

2. Fry the pork for about 10 minutes until edges become golden. Once again remove fat and oil from the pot, and pour in dark soya sauce;

3: Mash 3 pieces of preserved bean curd with preserved beancurd juice, add cane sugar and cooking wine, stir thoroughly;

4: Pour in the mixed bean curd paste, rock sugar, onion and ginger. Stir fry slightly, add water and just submerge the meat. Turn to a low heat for braising;

5: Braise for about 30 minutes on low heat, check its gravy. If it is light, turn on higher heat to thicken it;

6. Add on chicken powder, stir it thoroughly, then it is ready for serving.