Pork belly 750g Onions Four paragraphs
Ginger Six tablets Zanthoxylum bungeanum One tablespoon
Cinnamon A short paragraph Fragrant leaves Three slices
Chili Two Garlic cloves Two valves
Rock sugar (fried sugar color) A handful Oil About ten grams
Cooking wine One tablespoon Light soy sauce One tablespoon
Old soy sauce Two tablespoons Rock Sugar Six capsules
Salt Five grams Dried tofu skin Two pictures
How to make braised pork and dried bean curd rolls A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 1

Step 1

Ingredients picture, Zanthoxylum bungeanum is an indispensable spice for making braised pork. With it, the stewed braised pork has a stronger aroma and no peculiar smell. A must-eat hard dish in winter#Braised Pork Stewed Dried Bean Curd Rolls Recipe Illustration 2

Step 2

Cut green onions into large sections and slice ginger. A must-eat dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 3

Step 3

Dried bean curds are tied into a knot, as shown in the picture. A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 4

Step 4

Cut into three layers the size of mahjong pieces.A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 5

Step 5

Pour cold water into the pot, blanch to remove the blood foam, then wash off the foam with warm water and control the moisture. A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 6

Step 6

On medium-low heat, put the rock sugar into the pot and slowly bubble out brown, and the sugar color is ready. A must-eat hard dish in winter#Braised pork and dried beans Illustration of how to make leather rolls 7

Step 7

Add the pork belly and stir-fry until it turns into sugar color. Stir-fry for a while longer to remove excess fat from the meat. A must-eat dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 8

Step 8

Add rock sugar. Sugar can add flavor and freshness, but most of the rock sugar has already been put in when frying the sugar color, so you can add a little at this time. A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 9

Step 9

Add cooking wine or Huadiao wine to effectively remove the fishy smell of the meat.A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 10

Step 10

Add light soy sauce and Marushuo black bean original soy sauce for seasoning. A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 11

Step 11

Add water to cover the pork belly, add green onion slices, ginger slices, and spice box, bring to a boil over high heat, then reduce to low heat and simmer for an hour. A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 12

Step 12

When the time is up, take out the rotten onion segments that have completed their mission to keep the meat fresh. A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 13

Step 13

Now start adding salt to taste and continue simmering for another thirty minutes. A must-eat dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 14

Step 14

Finally add the dried tofu skin rolls, continue to simmer over low heat for another thirty minutes, then turn off the heat and simmer for another ten minutes. A must-eat hard dish in winter#Illustration of braised pork and dried bean curd rolls 15

Step 15

A crispy and delicious Braised Pork Stewed Dried Bean Curd Roll was ready. Before I knew it, I had finished the bowl of rice. It was so delicious! A must-eat hard dish in winter#Braised Pork Stewed with Dried Beans Illustration of how to make leather rolls 16

Step 16

Finished product picture Cooking tips for braised pork and dried bean curd rolls

The best thing about the braised braised pork is that it has three layers, which is fat but not greasy, lean but not heavy. The addition of tofu skin rolls absorbs the fat and aroma of the meat, making it chewy, fragrant and extremely delicious. Remember: When stewing meat, you must remove the green onions, otherwise the whole dish will look unclear. The blanching water must be thoroughly blanched, and the floating residue adhering to the meat must be rinsed with warm water, so that the stewed meat will be clean.