我家五花肉从不红烧，加一块豆腐，不加油不加水，上桌瞬间被扫光

Quick Overview

The video demonstrates a recipe for braised pork belly (Wuhuarou) cooked with tofu and eggs in a clay pot, specifically avoiding traditional braising methods by pan-frying the pork first to render fat and then stewing everything together without adding extra oil or water, resulting in a flavorful, tender, and non-greasy dish.

Key Points: The recipe uses 2.5 jin (approximately 1.25 kg) of pork belly, which is first cut into 1.5 cm cubes and coated with flour. The flour-coated pork belly is rinsed in water to remove blood/scum, then pan-fried over medium-high heat until golden brown and the fat is rendered out. Tofu pieces (cut thick) and peeled quail/wild eggs are coated in an egg-and-starch mixture and fried separately until golden brown. Aromatics (scallion, ginger, garlic) are briefly heated in the rendered pork fat in a clay pot before adding the fried tofu and eggs. Seasoning includes light soy sauce, dark soy sauce for color, and a tablespoon of yellow bean paste, followed by pouring in a can of beer to just cover the ingredients. The dish is simmered on high heat until boiling, then reduced to low heat and stewed for 30 minutes, finished by reducing the sauce slightly and garnishing with chopped scallions. The final result is described as very flavorful, tender, savory (with meat, egg, and bean flavor), and not greasy, making it excellent with rice.

Context: This cooking tutorial, presented by 'Xiao Yun Mei Shi' (小颖美食), details an alternative method for making a savory braised pork belly dish. Instead of traditional long braising with added water, this recipe focuses on rendering the fat from the pork belly first by frying, then combining it with pre-fried tofu and quail eggs in a clay pot, using beer as the primary liquid for stewing, aiming for a deeply flavored yet less oily final product.

Detailed Analysis

The cooking process begins with preparing 2.5 jin of pork belly by cutting it into approximately 1.5 cm cubes and tossing them with one large spoonful of flour. The pieces are then washed multiple times in water to remove blood and residue, and finally drained. Separately, the tofu is cut into thick slices and coated in an egg wash made from one egg and one spoonful of starch, ensuring every piece is covered. The prepared tofu and peeled quail eggs are deep-fried in oil until both sides are golden brown, achieving a slightly 'tiger skin' texture on the eggs. The pork belly is then cooked in a hot pan by first rubbing the bottom with a piece of raw pork fat instead of adding oil; the pork cubes are then stir-fried over medium-high heat until they turn golden yellow and render out a significant amount of fat. The rendered fat is retained in the pan. The aromatics—scallion, ginger slices, and garlic cloves—are added to the clay pot first, followed by the fried tofu and fried eggs. Seasoning is added next: one spoonful of light soy sauce, one-third spoonful of dark soy sauce for color, and one large spoonful of yellow bean paste. Finally, one can of beer is added, ensuring the liquid just covers the ingredients. The pot is covered, brought to a boil on high heat, then simmered on low heat for 30 minutes. After simmering, the heat is used to reduce the sauce for about two minutes until thickened. The dish is finished with chopped scallions. The final dish is praised for being very flavorful, tender, savory (combining meat, egg, and bean flavors), and not greasy, making it an excellent accompaniment to rice.