|1 bottle (600ml)|
Large ingredient (anise)
Rose curd juice
dark soy sauce
light soy sauce
How to make braised pork with bean curd sauce
A pound and a half or so of pork, cut into small pieces and blanched in boiling, cold water
Put the pork in a pot, add 1 bottle of beer (600ml or so), large ingredients, ginger, shallots, reduce the heat to low (turn it down to the minimum) and let it simmer for about 45 minutes, upside down once with a spatula halfway through.
Let it simmer for 45 minutes, add the rock sugar, soy sauce, soy sauce, 3 tablespoons of rose bean curd juice, bring to a boil over high heat and immediately change the heat to low. Let it sit for another 30 minutes or so, upside down twice with a spatula halfway through. (According to taste add the right amount of sugar, soy sauce put a little less, too dark color is not good, salt without putting it, spices are salty)
When the soup is almost finished, change the heat to high and use a spatula to bump a few times, so that the thick soup will hang evenly on the pork, very tempting oh
Rise and shine! Tempting rotisserie dungbats! You could also sprinkle on some more green onions!
You can do without the rotisserie sauce, it’s just homemade red meat!