Pork and Steamed Beancurd
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the steamed beancurd
- 1 ⅓ cups soft Silken tofu
- 2 Tbsps Fish sauce
- 1 egg (lightly beaten)
- 1 Tbsp sesame oil
- 1 scallion (finely chopped)
- For the braised pork
- 1 Tbsp Nut oil
- 3 cloves garlic cloves (crushed)
- 1 Tbsp fresh ginger (grated)
- 2 ⅓ cups ground pork
- 4 scallions (finely chopped)
- 1 Tbsp Chili powder
- 1 tsp caster sugar (superfine)
- 1 Tbsp Rice wine (or dry sherry)
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 2 Tbsps yellow Bean sauce
- ¼ cup chicken stock
- To garnish
- 2 Star anise
- 1 carrot (finely shredded)
- 1 scallion (sliced diagonally)
- 2 tsps black Mustard seed
Preparation
Kitchen utensils
1 großer Pot mit Deckel, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Large knife, 1 Citrus juicer, 2 Bowls, 1 Whisk, 1 Fork
Preparation steps
1.
First make the steamed bean curd; Put the silken tofu into a heatproof bowl and mash together with the fish sauce, egg, sesame oil and spring onion. Season generously with salt and ground black pepper.
2.
Cover and steam for 15 minutes.
3.
Heat a wok or large skillet until it is hot, then add the groundnut oil, heat and add the garlic and ginger.
4.
A few seconds later add the minced pork and stir fry for a 2 minutes
5.
Next add the scallions, chilli powder, sugar, rice wine or sherry, dark and light soy sauce, the yellow bean curd and the chicken stock.
6.
Simmer the meat mixture for 15 minutes.
7.
Serve the braised pork on top of the steamed bean curd and garnish star anise with the shredded carrot and spring onion and a sprinkling of mustard seeds.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
