Editor: Chinese Food Network Mobile site
Cut the pork belly into finger-thick strips, prepare chopped scallions, ginger, and garlic.
2. Cut the tofu into cubes; cut the kelp clean and into pieces of similar size to the meat.
3. Boil water and add rice wine to blanch the pork belly thoroughly; then cook in hot water for 5 minutes, remove, and re-cook for another 7 minutes.
4. Heat oil in a pan to sauté the scallions, ginger, and garlic. Add the pork belly, stir-fry until colored with dark soy sauce, then addstock.
5.Bring to a boil over high heat, then switch to medium heat for slow stewing for half an hour; add tofu, skim off scum, season, and continue stewing on low heat for another half an hour.TIP: 1.
2.The pork belly is boiled three times to reduce its fat content.
Nutritional assessment:
Kelp contains more iodine and iron; the calcium in kelp is nearly ten times that of phosphorus, with an appropriate calcium-to-magnesium ratio. Eating this vegetable can balance the calcium-phosphorus and calcium-magnesium ratios.The combination of tofu,braised pork, and kelp can achieve protein complementation; it also effectively increases calcium intake.Tofu and kelp help offset the greasiness of the braised pork, balancing the acidity of the dish.Add salt in small amounts to achieve a rich flavor with tofu's aroma, meat's fragrance, and tender kelp that is perfectly cooked.This dish is nutritionally balanced, not overly fatty or greasy, low in fat and oil content, making it an excellent choice for diabetes patients.A little salt can enhance the fragrance of the tofu and the meat, while the seaweed is perfectly soft.This dish is both nutritionally balanced and not greasy despite its richness, low in fat and oil, making it a rare nutritional delicacy for diabetics.
