Black Fungus with Salted Pork and Bamboo Shoots Braised with Oily Tofu - Exclusive
Salted pork, spring bamboo shoots, wood ears, and puffy fried tofu pockets braise together in one pot, the tofu drinking up the savory ham-scented broth. A comforting Jiangnan farmhouse dish, light yet deeply flavorful.
Instructions
- 1
Ingredients: fried tofu, salted meat (sliced and soaked in water for 30 minutes to remove some of the saltiness), black fungus (soaked and cleaned), bamboo shoots (peeled and washed).
- 2
Place the bamboo shoots on the cutting board and cut them into rolling knife pieces.
- 3
Then, put the cut bamboo shoots into a pot of clear water, blanch them, and remove.
- 4
Heat oil in a pan until hot, then add the blanched bamboo shoots and salted meat, and add an appropriate amount of cooking wine.
- 5
Stir-fry, stir-fry.
- 6
Next, take the fried tofu out of the packaging, tear it open, and combine it with the black fungus, adding an appropriate amount of water.
- 7
Flip it over and cover, then simmer for 8 to 10 minutes.
- 8
Then, open the lid and add an appropriate amount of MSG.
- 9
Stir evenly and it's done.
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Ingredients
Seasonings
- fried tofu200 g
- cooking wineto taste
- MSGto taste
Main Ingredients
- Salted meat125 g
- Black fungus10 g
- Bamboo pith1 株