A delicious Yu-Xiang Braised Tofu and Pork Brain recipe.
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Yu-Xiang Braised Tofu and Pork Brain
Other★ Easy10min
IngredientsWhat you'll need for Yu-Xiang Braised Tofu and Pork Brain
| Ingredient | Amount | Notes | |
|---|---|---|---|
| fresh pork brain | 2 | ||
| silken tofu | 1 | ||
| Sichuan pickled chili | as needed | ||
| Sichuan pickled ginger | as needed | ||
| minced garlic | as needed | ||
| chopped scallion | as needed | ||
| Pixian doubanjiang (chili bean paste) | as needed | ||
| light soy sauce | as needed | ||
| sugar | as needed | ||
| vinegar | as needed |
Cooking StepsHow to cook Yu-Xiang Braised Tofu and Pork Brain step by step
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Step 1 Detail
Finely mince the pickled chili and pickled ginger. Chop the doubanjiang finely. Cut the pork brain into chunks and cut the silken tofu into cubes.
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Step 2 Detail
Bring a pot of water to a boil. Add the pork brain and blanch over low heat for 5 minutes, then remove and set aside.
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Step 3 DetailHeat a wok with a mix of rapeseed oil and lard. Once hot, add the scallions, garlic, pickled ginger and pickled chili. Stir-fry over low heat until fragrant and lactic aroma develops, then add the doubanjiang and cook until the red oil separates. Add water, then add the tofu and pork brain. Bring to a boil over high heat.
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Step 4 Detail
Simmer over medium-low heat for 5 minutes. Season with light soy sauce, vinegar, and sugar — note that the sugar and vinegar should be roughly in a 1:1 ratio. Continue to braise over low heat for another 5 minutes to let the flavors penetrate.
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Step 5 DetailThicken the sauce with a cornstarch slurry over high heat, garnish with chopped scallions, and serve.
