Black Fungus with Salted Pork and Bamboo Shoots Braised with Oily Tofu - Exclusive

Name: Black Fungus with Salted Pork and Bamboo Shoots Braised with Oily Tofu - Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 200 g fried tofu; 125 g Salted meat; 10 g Black fungus; 1 plant Bamboo pith; to taste cooking wine; to taste MSG

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.

1 hrNewMedium Hot Dishes Boil Light

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.