#redfermentedbeancurd #stewedporkbelly #lotusrootwithpork #cookingmaidhongkong
Stewed Pork Belly w/ Lotus Root in Red Fermented Beancurd
INGREDIENTS:
300g Pork Belly
Lotus Root
3 Sliced Ginger
8 Cloves Garlic
1 tbsp Shaoxing Wine
15g Rock Sugar
500ml Water
1 tsp Salt (for soaking the lotus root)
Oil
SAUCE MIXTURE:
2 cubes & 1 tbsp sauce of Red Fermented Beancurd
1/2 Tbsp Sugar
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
CORNSTARCH SOLUTION:
1 tbsp Corn Starch
1/2 bowl Water
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• Stewed Pork Belly with...
• Stewed Pork Belly with...
• Stewed Pork Belly with...
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