Main Ingredients:
Tofu: 500g; Lotus Root: 100g; Preserved Vegetables: 50g.
Additional Ingredients:
Green Onion: 1/2 stalk; Ginger: 6 slices; Cinnamon: a little; Salt: a little; Oyster Sauce: 4 tablespoons; Abalone Juice: 1 tablespoon.
Taste: Salty and Fresh; Cooking Method: Steaming; Time: 45 minutes; Difficulty: Moderate.
Vegan Braised Pork with Preserved Vegetables Detailed Cooking Steps
First, cut the tofu into slices that are 4cm wide, 6cm long, and 0.5cm thick. Fry until golden brown in a pan and set aside.
Cut the lotus root into slices that are 0.5cm thick and set aside.
Brush a layer of cooking oil in a bowl, then arrange the tofu and lotus root slices in the bowl as shown in the picture.
Rinse the preserved vegetables twice to remove any sand. Spread them over the tofu and lotus root slices.
Cut the green onion into diagonal slices about 1cm long, slice the ginger, break the cinnamon into small pieces and sprinkle evenly over the preserved vegetables. If you prefer a stronger flavor, you can sprinkle a little salt, but I do not recommend it as the preserved vegetables are already salty.
Prepare a steamer, steam for 40 minutes after the water boils, then remove and flip onto a plate. Heat a wok with oil, mix oyster sauce and abalone juice to make a sauce, then pour it over the steamed “pork”. Your dish is now ready to be served.
