{"id":13987,"date":"2019-11-16T14:17:21","date_gmt":"2019-11-16T14:17:21","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/steamed-pork-with-fermented-bean-curd\/"},"modified":"2019-11-16T14:17:21","modified_gmt":"2019-11-16T14:17:21","slug":"steamed-pork-with-fermented-bean-curd","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/th\/steamed-pork-with-fermented-bean-curd\/","title":{"rendered":"Steamed Pork with Fermented Bean Curd"},"content":{"rendered":"
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1\/2 lb(200g) pork, lean and fat,cut in a Square with skin attached
3\/4 tsp salt
1 tsp scallion sections
1\/2 tsp (3g) red fermented rice
1 \/2 tsp fresh ginger, chopped
1 oz (25g) red fermented bean curd
2 tsp rice wine
1 oz (25g) rock sugar, crushed<\/p>\n

Place the pork in boiling water to cover. Drain and wash in hot water. Cut into 1-inch (4cm) squares.<\/p>\n

Soak the <\/span>red fermented rice<\/strong>(\u7ea2\u66f2\u7c73hóngq\u016bm\u01d0) in a little warm water, crush it, and mix with the <\/span>fermented bean curd<\/strong>(\u8150\u4e73f\u01d4r\u01d4), rock sugar and 1\/2 tsp salt into a paste. Coat the pork slices with the paste.<\/p>\n

Stack the <\/span>pork<\/strong>(\u732a\u8089zh\u016bròu) slices, skin side down, in a large bowl and pour the rest of the paste over them. Add the scallion, ginger, and rice wine. Cover the bowl tightly with a dish. Place the bowl in a steamer and steam over boiling water for 3 hours over a high fire, adding water when necessary, until the meat becomes very tender. Remove the bowl from the steamer. Discard the scallions and ginger. Cover the bowl with a serving dish and invert both so the pork slides into the dish with the skin side up.<\/p>\n<\/div>\n