Good afternoon here we will give you a recipe pork neckbone cauliflower tofu stew which is delicious The way making it is very very easy. You just need to be careful to get results from pork neckbone cauliflower tofu stew which has aroma and taste that can evoke our tastes.

So that the result of pork neckbone cauliflower tofu stew, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare pork neckbone cauliflower tofu stew the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required exist for prepare

1. Use Bone stock making
2. Take 3 lb pork neckbone
3. Prepare 8 cups water
4. Prepare 1/2 cup cooking wine
5. Prepare 1 cinnamon stick
6. Prepare 4 anise stars
7. Prepare Stew making
8. Prepare 4 cups cauliflower cutups
9. Prepare 2 small tomatoes
10. Prepare 1/2 onion
11. Use 1 carrot, sliced
12. Prepare 1 tsp ginger and garlic minced
13. Prepare 1/2 cup chives or green onions, chopped
14. Take 1 lb cooked pork neckbone
15. Take 4 oz braised tofu, spiced
16. Prepare Salt and pepper to taste

Transfer bok choy mixture to another medium bowl. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in. Transfer pork to a bowl and reduce heat to medium. Spicy Maple Breakfast Sausage Credit: France C View Recipe Wake up on the right side of the bed with these sweet and spicy breakfast sausage patties.

Instructions to make Pork neckbone cauliflower tofu stew:

1. Wash pork neckbone throughly under running water.
2. Cover pork neckbone with 8cups of water, 2 tablespoon of cooking wine, dry herbs. Bring the pot to a boil and simmer for 1 and half hours. Once done, separate storing bones and the stock. Keep the fat in the stock and refrigerate it, will be good for 3 days.
3. Next morning, rinse and cut up all vegetables. Heating up 2 Tsp of pork fat floating on top of the stock in a cast iron wok, sautee carrot, ginger, garlic and onion until aromatic for about 2minutes.
4. Add cauliflower, tomatoes chunks and saute until soften for about 2 minute. Add homemade tomatoes sauce, optional.
5. Add pork neckbone with about 2 cups of the stock. Mix everything well and transfer them to a stonepot or claypot to simmer.
6. Once the liquid is boiling in the stonepot, turn down the heat to medium or low and simmer for about 5 ~10 minutes or until your desirable tenderness for cauliflower.
7. Season to your taste and decorate with chives or green onions as a finishing herb. Serve with brown rice or sourdough whole grain bread.
8. Done and ready to serve!

This way we can get rid of bone bits and dead blood in pork neck bone. When it starts boiling again, drain and rinse under cold water one by one. Don't cook pork neck bones too bad. Add tofu, onion, and sea asparagus into a mixing bowl and give it a toss. Transfer to an air-tight container and place in a refrigerator at least overnight before serving.

relatives or to be ideas for do culinary business. Congratulations enjoy