Steps
- 1.
Sufu with century egg (Hong Kong): Fermentation balances the egg's ammonia notes
- 2.
Sufu dipping sauce (Sichuan): Provides umami base for hotpot
- 3.
Steamed pork belly with sufu (Zhejiang): Tenderizes meat through enzymatic action
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Sufu with century egg (Hong Kong): Fermentation balances the egg's ammonia notes
Sufu dipping sauce (Sichuan): Provides umami base for hotpot
Steamed pork belly with sufu (Zhejiang): Tenderizes meat through enzymatic action
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