Stir-fried dried tofu with cured pork is a homestyle dish that incorporates the unique flavors of Hunan cuisine. As you take your first bite, the tender and smooth dried tofu dances on your taste buds with the rich and savory cured pork, instantly filling your mouth with an abundance of aromatic flavors. This is the taste of home, the essence of Hunan’s charm, and the most cherished dish lovingly prepared by a mother’s hands.
Ingredients for Stir-fried dried tofu with cured pork：
| Pork bacon | 200g |
| Dried tofu | 200g |
| Small chili pepper | 50g |
| Onion | 50g |
| Green onion | 10g |
| Minced garlic | 10g |
| Ginger | 8g |
| Thread Pepper | 150g |
| Coriander | 10g |
| Fermented blank bean | 20g |
| Chicken powder | 50g |
| Sugar | 2g |
| Zanthoxylum oil | 10g |
| Pepper powder | 2g |
| Dried chilli | 20g |
| Lao Gan Ma | 10g |
| Chili paste | 10g |
Step:
1.First, prepare the ingredients. Rinse the 200 grams of cured pork several times with clean water, then soak it in fresh water. Divide the 200 grams of dried tofu in half, and cut it into slices diagonally. Place the slices in a bowl and soak them in clean water. Set aside for later use.
2.Slice the 50 grams of small chili peppers into rings using a diagonal cut. Also, slice the 150 grams of bell peppers into rings using a diagonal cut. Cut the 50 grams of onions into diamond-shaped slices and loosen them up before placing them in a bowl for later use.
4.After preparing the ingredients, we will blanch the cured pork. Heat some water in a pot until it reaches a warm temperature. Place the cured pork into the pot and blanch it for about 2 minutes. This step helps remove excess saltiness from the cured pork. Skim off any foam that rises to the surface of the pot. Then, add the dried tofu into the pot and cook for another minute, until the cured pork becomes tender. Remove the mixture from the pot, draining off any excess water, and set it aside for later use.
5.Now, let’s start cooking. Heat oil in a pan and add the minced scallions, ginger, garlic, dried chili peppers, and Sichuan peppercorns. Stir-fry them until fragrant. Add Lao Gan Ma sauce, fermented black beans, and Chili paste, stir-frying until the oil turns red. Then, add the sliced bell peppers, small chili peppers, and onions, stirring well. Increase the heat and continue stir-frying for a few seconds before adding the cured pork and dried tofu. Add chicken bouillon, sugar, and ground pepper, and stir-fry quickly.
6.Finally, drizzle with Sichuan peppercorn oil and garnish with cilantro. Now it’s ready to be taken off the heat and plated.
Tips:
1.Selecting fresh and high-quality dried tofu and cured pork is crucial as it directly affects the final taste of the dish.
2.The cooking time should not be too long to maintain the tender texture of the dried tofu and cured pork. Prolonged cooking can result in tough or overly dry ingredients.
In the deep autumn of Hunan, it is a season filled with poetic beauty. Sitting at the dining table, savoring the stir-fried dried tofu with cured pork, lovingly prepared by my mother’s hands. The dried tofu dances in the frying pan, like an autumn tale weaving through the years. And that rich cured pork, akin to the mountains and rivers of Hunan, carries profound cultural heritage. This dish is like a beautiful poem, allowing one to experience the unique charm of Hunan cuisine.