Braised Pork with
Knotted Beancurd Sheets
豆结焖猪肉
@ FoodiEat随食慢活
* Simple ingredients 简单材料
* Not oily 不油腻
* Thermal Pot Recipe 焖烧做法：省电
Ingredients 材料：
1 pkt Knotted Beancurd Sheets 豆结
250g pork loin 肉头
2 garlic clove 蒜头
2 ginger slice 姜片
Seasoning 调味料：
1 tbsp Shao Xin Wine 绍兴酒
600ml water 清水
2 tbsp Soy Sauce 生抽
1 tsp Five Spice Powder 五香粉
2 Rock Sugar 冰糖
1/2 tbsp Dark Soy Sauce 黑酱油
pepper and salt to taste
胡椒粉和盐调味
Method ：
1. Soak beancurd sheet in hot water for 30 minutes to 1 Hour (till expand)
2. Blanch meat in room temperature water
3. Once boil can off heat and remove pork
4. Heat oil and Add garlic clove and ginger slice to inner thermal pot
5. Add Pork
6. Add seasoning
7. Add Knotted Beancurd Sheets
8. Once boil, transfer to thermal Pot
9. Let it sit for 5 hours
10. Put on stove to heat up
11. Add pepper and salt to taste
做法：
1. 热水泡发豆结约30分钟至1小时
2. 用室温水川烫肉头
3. 水滚后就可取出肉头
4. 在焖烧内锅里热油，加蒜头和姜片
5. 加猪肉
6. 加调味料
7. 加豆结
8. 煮滚后就放入焖烧外锅里
9. 静置5小时
10. 放回火炉煮滚
11. 加胡椒粉和盐调味
Tips: Add cooking wine when blanch (to remove bad odour)
川烫时加料酒，帮助去腥
