It’s almost the beginning of winter, the tofu is stewed like this, it’s warm and home-cooked, and I love it since childhood.

Winter is almost beginning, the temperature is getting lower, sooner or later you can feel the coldness, and the northern winter is here.

I have recently been cooking for my family, and I like to eat some warm, freshly fried meatballs, warm porridge soup, and hot stew. It seems to have entered the winter eating mode in advance.

When I was a child, I made stews at home. I always liked to put a few slices of pork belly in it. The whole stew became more smooth and delicious because of the addition of those slices of meat. Nowadays, although I don't often eat fatty meat, I still like this way of stewing meat.

Stewed tofu with pork belly is a dish that I made a lot of at home when I was young. Tofu for 2 yuan and pig blood for 2 yuan are stewed in a big pot. The soup is full of flavor and warm and serve!

Braised pork belly with two-color tofu

[Prepare ingredients]:

1 piece of pork belly (more or less), 1 piece of tofu, 1 piece of pork blood

A little onion, 2 shiitake mushrooms, 2 chives, ginger

1 tablespoon of bean paste, 1 spatula of light soy sauce, half spatula of dark soy sauce, sugar, salt

[Operation method]:

1. Wash the pork belly and cut into slices about 3mm; cut the pork blood and tofu into square pieces.

Slice shiitake mushrooms, shred onion, mince ginger, and chopped green onion.

2. Boil water in a pot, add 1 teaspoon of salt, add tofu and blanch for about 2 minutes, then remove.

3. Put the pig blood into boiling water and blanch for 3-5 minutes.

In the process of blanching, there will be some floating particles, and all the floating particles must be skimmed out before removing the pig blood.

4. Wash the pot again, put a little oil in it, then pour in the pork belly and stir out the oil.

5. Add ginger and stir fry together to create a fragrance.

6. Add a spatula soy sauce, half a spatula dark soy sauce, a pinch of sugar, and an appropriate amount of salt, stir fry evenly.

If you feel that the fried pork slices are too much, you can take out a portion, and use it to fry other dishes next time. It will be no problem in the refrigerator for two or three days.

7. Add 1 tablespoon of bean paste and the meat slices and stir fry for color.

If you don't have bean paste, you can skip it, and the taste is good; but adding some bean paste will make it more flavorful.

8. Add sliced ​​mushrooms and stir fry with onions evenly.

9. Add tofu and pork blood and stir fry evenly.

10. Add enough water and bring to a boil on high heat.

Cover, turn to low heat, and simmer for 5-10 minutes.

11. Add appropriate amount of salt and black pepper according to taste;

Continue to cook until the tofu and pork blood look porous and juicy (or it will taste very tasty), prepare a bowl of starch water and pour it into the pot three times.

Each time the starch water is poured, stir it well and boil and then pour it into the next time. The starch water added in this way can make the hook effect better, even if it is left for a long time, there will be no oil-water separation.

12. Add appropriate amount of pepper powder to enhance fragrance (if you don't need to leave it).

Sprinkle a handful of chopped green onion and sauté.

Braised pork belly with two-color tofu is complete!

The soup is soaked in tofu and pig blood, and it is tender and delicious

The soup is also rich in flavor, not oily or greasy, but it is especially good for serving!

[Tips]:

1. Although it is now advocated to eat less fatty meat, I have to say that this dish must have some fatty meat to be fragrant. Friends who are afraid of greasy can fry the fatty meat more and fry all the oil. You must know that the lard is stewed. The food is very fragrant.

2. Tofu blanching can remove the tofu smell and make the tofu porous holes easy to taste, but if you don’t like to blanch the tofu, you can also leave it unblanched; I remember that when you were a child, tofu is delicious without blanching. Now...

3. It is recommended that pig blood must be blanched and fresh.

4. This dish is very homely, so the seasoning can be adjusted according to your own preferences.

5. This is a stew, "thousand stewed tofu", so let's stew more, the more stewed the better, the leftovers taste even better~

When you were young, did you have a special way to eat tofu?

Have you ever cooked this kind of stewed pork blood tofu for your family?