腐乳红烧肉 ~ Braised Pork Belly with Fermented Beancurd

食谱取自 ： 新新饮食@第96期

腐乳红烧肉

材料：

600g 花肉
1大匙  油
5片 姜
5瓣 蒜头
2粒 八角
2块  腐乳

调味料：

1大匙 腐乳汁
1大匙 生抽
1小匙 黑酱油
1大匙 糖
1大匙 绍兴酒
500ml 水

做法 :

1. 花肉放入水中煮10分钟，捞起洗净，切块。

2．烧热油爆香姜片和蒜头，加入八角，腐乳和花肉炒香

3．加入调味料煮滚，转小火继续焖煮40分钟至肉软即可上碟享用。

Recipe source : YumYum Magazine @ No.96

Braised Pork Belly with Fermented Beancurd

Ingredients :

600g pork belly
1tbsp cooking oil
5 slices ginger
5 pips garlic
2 star anises
2 cubes fermented beancurd

Seasonings :

1tbsp juice of fermented beancurd
1tbsp light soy sauce
1tsp dark soy sauce
1tbsp sugar
1tbsp Shao Xing wine
500ml water

Method :

1. Cook pork belly in water for 10 minutes , dish and drain . Cut into pieces .

2. Heat up oil , sauté sliced ginger and garlic until aromatic .Add in star anises ,fermented beancurd and pork belly and stir-fry till fragrant .

3. Add in seasonings and bring to boil . Lower the heat and simmer for another 40 minutes .Dish up and serve  .

I'm sharing this post with :  Cook-Your-Books #25 @ kitchen flavours .