What are the specific methods and steps of stir fried bean curd with home cooked pork belly?

If you want to make fried yuba with pork belly, it is not difficult, first of all, we need to prepare the corresponding ingredients, prepare a piece of pork belly, an appropriate amount of yuba, and then prepare some ginger, garlic, chopped green onions, edible salt, and oyster sauce. <>

The next step is to process the ingredients. The pork belly needs to be cleaned, and then all cut into meat slices, the pork belly is best blanched in a pot, so that the snow foam can be better removed, and some cooking wine can be added appropriately when blanching. The yuba is also cleaned and then cut into small pieces, and the prepared ginger and garlic are all shredded.

The next step is the official cooking. It doesn't take too much to boil the oil, first put the processed pork belly in the pot over low heat, slowly boil out the excess fat in it, and boil it until the pork belly becomes dry, and then put it aside for later use. If there is a lot of grease in the pan, you can remove part of it, leave a small amount of base oil, and add ginger and garlic to stir-fry until fragrant.

After the birthday, put the yuba in the pot and fry it over low heat for about a minute, then add an appropriate amount of salt to the pot and stir-fry evenly. At this time, we need to change the heat, and then put the pork belly into the pot, and also keep stir-frying to prevent it from sticking to the pan, add an appropriate amount of oyster sauce to the pot, continue to stir-fry for about 30 seconds, sprinkle some green onions before the pot, and then it can be put on the plate, so that the very delicious pork belly fried yuba is ready. <>

In fact, stir-fried bean curd with pork belly is a very common home-cooked dish, whether in the south or in the north, many people like to eat this delicacy. And the method of stir-fried yuba with pork belly is also extremely simple, if you don't know what to eat at home, you can try to make it. The key point of making this dish is to stir-fry the excess fat in the pork belly in advance, because only in this way will the fried yuba with pork belly not be particularly greasy.

First of all, the yuba should be soaked in water for a period of time, and then cut into suitable segments, cut the pork belly into slices, brush the oil from the pot, add green onions, ginger and garlic, put the pork belly in and stir-fry evenly, and then put the yuba soaked in advance, add salt, chicken essence, monosodium glutamate, cooking wine, oyster sauce, light soy sauce, sesame oil, and stir-fry for 5 minutes to get out of the pot.

To prepare all the ingredients, be sure to soak the yuba in advance to soften, heat the oil, put the meat in, then add the green onion, ginger and garlic, then add the yuba, add salt, chicken essence, monosodium glutamate, oyster sauce, light soy sauce, and you're good to go.

First of all, prepare the pork belly, prepare the bean curd, heat the oil, stir-fry the green onions, ginger and garlic, and stir-fry the ginger pork belly and yuba.

The home version of the stir-fried pork with yuba is very simple, you need to prepare the ingredients first, yuba, pork belly and some spices. Then soak the yuba in water and cut it into small pieces for later use. If it's fresh pork belly, you don't need to blanch, and if it's frozen, you need to blanch it to get rid of the bloody smell.

Then you can cut the pork belly into thin slices and marinate it with seasonings such as soy sauce and cooking wine. Then you can chop some ginger and shredded garlic, put them in a pan and stir-fry them until fragrant, and then add the marinated pork belly. After the pork belly changes color, you can put in the yuba, stir-fry a few times and the yuba will become cooked, and then seasoned, and you can get out of the pot.

What are the precautions for making this dish?

Although it is very easy to know how to make the dish, there are many precautions, if you don't soak the yuba, then the yuba will taste hard or chewy. Therefore, yuba must be soaked in water, and boiling water cannot be used, warm water or cold water must be used. In this way, the soaked yuba will be more elastic, and it will not be half-baked.

And the pork belly should also be marinated in advance, otherwise the meat will not taste very good, which is very unpalatable.

Who is this dish suitable for?

The recipe and precautions for the dish have been introduced earlier, and the applicable people of this dish are very wide, whether it is adults, the elderly or children, they all like to eat it very much. So when you come to the guests, you can cook the dish directly, so that it will appear that your cooking skills are better, and you will be able to completely eat up the leftovers. If you feel that the pork belly is very greasy, you can also stir-fry it directly with lean meat, but be sure to add some lard, otherwise the dish will be very boring and not very fragrant.

Summary. So in the process of cooking, we must pay attention to some small details, these small details, although they seem inconspicuous, will determine the taste of the dish.

Soak the yuba in water for 3 4 hours, then heat the oil, after the oil is hot, add green onions, ginger and garlic, dry chili peppers and stir-fry until fragrant, then add the meat slices, add the appropriate amount of fungus, put in the yuba and stir evenly, add salt chicken essence and oyster sauce and stir evenly, and wait for the yuba and the meat to be ripe and you can get out of the pot, and the fried meat of the yuba is very delicious.

The method is relatively simple, prepare the yuba and pork belly, then prepare some seasonings, blanch the pork belly, then put it in the pot to remove the fishy smell, put in various ingredients to fry, and finally put in the yuba, put in the appropriate amount of condiments, stir-fry evenly out of the pot.

First of all, soak the yuba in advance, cut it into sections, cut the pork belly into thin slices, heat the oil in the pot, first pour the pork belly into the stir-fry to get out the fat, then pour in various ingredients, and fry the fragrance, pour in the cut yuba, add various seasonings, stir-fry evenly, and you can go directly out of the pot.

First of all, the green onion should be cut off, then the fire is heated until it is seventy percent hot, the garlic and green onion segments are put in, some beef is added, stir-fried until it changes color, some soup and cooking wine are added to taste, the yuba is poured in and stirred, and the juice is reduced on high heat, so that it is done.

First of all, soak the yuba, cut it into sections, peel and clean the potatoes, cut them into strips, clean the pork belly, blanch it in a pot and boil the bloody water, then cut it into thin slices, boil the oil in the pot, pour in the pork belly and fry it until it turns yellow, then put it in with various ingredients to fry the fragrance, add potato strips, fry until it is slightly softer, add various condiments and stir-fry evenly, pour in the yuba, add an appropriate amount of water, and cook for 5 minutes on high heat.

Cut the yuba into small pieces and soak it thoroughly, then cut the pork belly into thin slices, blanch it in a pot under cold water, then drain the water, heat the oil, add green onions, ginger, garlic, etc. to the pot, put the pork belly, stir-fry evenly, and then put the soaked yuba into the pot, add soy sauce, salt and other condiments, light soy sauce and color, stir and stir-fry for 10 minutes.

Ginger and garlic cut into pieces, peel and cut the pork belly and wash it, the yuba is broken, the oil is hot and medium-cooked, put the yuba to fry and get fat, you can take out the yuba and soak it in cold water to soften, there is a hot pour of pork belly and stir-fry, add boiling water and salt, boil the lid and cook for 5 10 minutes, soak the soft auxiliary scoop up the platform at the bottom of the casserole, stew the pork belly and pour the soup into the casserole, and stew for 30 minutes.

Add white wine and pork belly to the pot and blanch in cold water. After boiling for 5 minutes, remove the water, prepare spices, cut green onions, slice ginger, add a little oil to the wok, pour in sugar, fry over low heat until the sugar slowly melts and the color becomes darker, until the color is amber, pour in the blanched pork belly and stir-fry until it is colored, pour the meat into the pot of boiling water, add green onions, ginger, spices, cooking wine, white pepper and boil over high heat, skim off the foam and turn to low heat to start simmering, the pork belly is nine ripe and add salt to taste, add the cut yuba and simmer for 10 minutes to get out of the pot.