Braised Pork Belly with Beancurd Stick
竹枝焖花肉
Ingredients:
600gm pork belly (cut into small pieces, blanch)
100gm dried bean curd stick
6 hard-boiled egg
2 big bulb black garlic
600ml water
Seasoning:
1 tbsp soy sauce
1 tbsp dark sauce
1 tbsp oyster sauce
1 tbsp sugar
Methods:
1. Deep fry beancurd stick and soak in water to soften. Drain & cut into 4cm pieces.
2. Place all ingredients & seaosning into pot, bring to boil & simmer in low heat for 45mins.
Source : 爱煮菜的男人林苏文源 pg 77
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