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55 lines
2.4 KiB
Markdown
55 lines
2.4 KiB
Markdown
# How to Make Fermented Bean Curd Pork
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Fermented Bean Curd Pork features a harmonious blend of pork belly and red fermented bean curd. The unique aroma of wine and soybeans from the fermented curd permeates the meat fibers, slowly simmering into a tender, amber-hued delicacy. The meat melts in your mouth, coated in a slightly sweet, savory sauce, making it a true delight for the taste buds.
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Estimated Cooking Difficulty: ★★★☆☆
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## Essential Ingredients and Tools
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- Pork belly with skin
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- Red fermented bean curd (Xiangheng brand rose-flavored fermented bean curd recommended)
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- Rock sugar
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- Dark soy sauce
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- Cooking wine
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- Green onions (optional)
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- Ginger
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- Water
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- Cooking oil
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## Calculations
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Before each preparation, determine how many servings you wish to make. One serving is approximately enough for 2 people.
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Per serving:
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- Pork belly with skin: 400 g
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- Red fermented bean curd: 30 g (about 2 cubes)
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- Fermented bean curd juice: 15 ml
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- Rock sugar: 25 g
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- Dark soy sauce: 5 ml
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- Cooking wine: 15 ml
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- White part of green onion: 15 g
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- Chopped green onion: 5 g
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- Ginger: 10 g
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- Water: 500 ml
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- Cooking oil: 10 ml
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## Instructions
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- Cut the pork belly into small cubes, approximately 2.5 cm in length and width.
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- Add cooking wine and ginger slices to cold water. Place the pork belly in the pot, bring to a boil over medium heat, then remove and set aside.
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- Mash the red fermented bean curd cubes and juice into a paste. Mix in rock sugar and dark soy sauce to create the sauce.
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- Heat the wok with cold oil, sauté the white part of the green onion and ginger until fragrant. Add the pork cubes and stir-fry until golden brown.
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- Pour in the fermented bean curd sauce, stir to coat evenly, add hot water, and simmer.
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- Simmer on low heat for 40 minutes.
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- Increase heat to reduce the sauce. Turn off the heat when the sauce bubbles with thick, fish-eye-like bubbles.
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## Additional Notes
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- Single-crystal rock sugar is recommended.
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- The fermented bean curd provides sufficient saltiness and umami; no additional salt is needed.
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- While reducing the sauce on high heat, constantly shake the wok to prevent sticking.
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- Reference: [【Step-by-step Photos】How to Make Fermented Bean Curd Pork | Steps | Recipe | Xiachufang](https://www.xiachufang.com/recipe/102507/)
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.
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