腐乳肉（也叫酱豆腐肉）是红烧肉的一种做法.腐乳肉肥瘦相间,口感极佳! bean curd meat Chinese Food !

1. 买一块带皮五花肉，凉水下锅，放葱姜、料酒，煮30-40分钟，熟了就行，可以少放点盐。
1. Buy a piece of pork belly with skin, put it in a pot under cold water, put onion ginger, cooking wine, cook for 30-40 minutes, it will be cooked, you can add a little salt.
2. 准备一个小碗，放3或4块红腐乳，加一勺糖，少许酱油或者生抽，把豆腐乳压成泥，拌匀备用。
2. Prepare a small bowl, put 3 or 4 pieces of red fermented bean curd, add a spoonful of sugar, a little soy sauce or light soy sauce, press the fermented bean curd into mud, mix well and set aside.
3. 煮熟的肉切成0.8cm左右厚的片，均匀的沾上刚才调好的腐乳汁，然后肉皮朝下放到小碗里，接着上锅蒸40分钟。
3. Cut the cooked meat into slices about 0.8cm thick, evenly dip the fermented bean curd sauce prepared just now, then put the meat skin down in a small bowl, and steam for 40 minutes.
4. 蒸好后，碗上盖个盘子，直接倒扣过来就可以了。
4. After steaming, cover the bowl with a plate and turn it upside down.

[@heretocomment2337]

请问，我只有腐乳汁，我专门买的，没有腐乳块，可以吗？我每次用腐乳汁做的肉都很柴。

[@user-xg7sg9hk7o]

只有腐乳汁做出來的問道不濃厚,建議你還是找一下.做出來很柴就要找原因了

[@dionydonny]

文案还是仔细想想吧。
粉的肉、褐的八角、黄的姜，全都是“炒至微微发黄”。让人怀疑up主是色盲。