Fermented Bean Curd Pork
Golden-yellow with a reddish hue, meltingly tender in texture, and rich with the aroma of fermented tofu — it looks like meat, but isn't.
Ingredients
Vegetarian sauce pork (cut into strips 8 cm long, 0.6 cm wide)
500 g
Fermented bean curd juice (some to coat the bottom of the bowl, some poured over the meat)
60 g
Sesame oil (some for thickening, some drizzled at the end)
50 g
White broth (used in batches, 100 g for steaming, remainder for thickening)
360 g
Wet starch (thinned for thickening)
30 g
White sugar (used in batches, 2 g for steaming, remainder for thickening)
5 g
Soy sauce
25 g
MSG (used in batches, 1 g for steaming, remainder for thickening)
3 g
Minced ginger
1 g
Instructions
1
Step 1
Cut the vegetarian sauce pork into strips 8 cm long and 0.6 cm wide.
2
Step 2
First, smear a layer of fermented bean curd juice on the inside of the bowl that will hold the meat, then arrange the cut pork strips neatly in the bowl with the skin side down. Pour the remaining fermented bean curd juice over the top, then add white broth (100 g), white sugar (2 g), and MSG (1 g). Steam over high heat for 7–8 minutes, then remove. Pour the broth into another bowl and invert the steamed pork onto a serving plate.
3
Step 3
Place half of the sesame oil in a wok and heat it over high heat until 70%–80% hot. Add the minced ginger, then the white broth (remainder), white sugar, soy sauce, MSG, and the original broth from steaming the sauce pork. Once it comes to a boil, thin the wet starch and use it to thicken the sauce. Drizzle in the remaining sesame oil and pour the sauce over the steamed pork. Serve immediately.
