This dish is the last dish in my New Year's dish series. In fact, the pictures have been sorted out long ago, but I haven't posted it because I am too lazy. The process of this dish is too long and my code writing speed is too slow, so I put it last.
Pork with plum vegetables is one of the must-have dishes for my New Year's Eve dinner. Because I couldn't buy good plum vegetables, I switched them to my own sun-dried cabbage. The taste is the same...
Braised pork with cabbage
Recipe Recommendations
- pork belly appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- sweet sauce appropriate amount
- SUFU appropriate amount
- ginger powder appropriate amount
- braised soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
Steps for Braised pork with cabbage
1
Cut the pork belly into large pieces, place it in the pan with cold water and blanch the meat.
2
Blanch the meat with water, spread the soy sauce on the skin, and air dry for later use.
3
Put oil in a frying pan and heat it up.
4
Place the skin side down in the frying pan. Fry until golden brown [Pay attention to cover the lid to prevent splashing oil and scalding].
5
It is cool.
6
Cut the fried pork belly into thick slices.
7
Soak snow vegetables in advance.
8
Chop the onions and ginger, and break the cabbage.
9
Leave the base oil in the pan and saute the chives and ginger.
10
Add the cabbage and stir-fry, add the braised soy sauce, sugar and salt water. Stir fry the cabbage until melted and set aside.
11
Add shredded green onions and ginger to the sliced meat.
12
Add all the ingredients.
13
Stir well and marinate for 12 hours.
14
Place marinated meat, skin down, in a large bowl.
15
Cover the top evenly with stir-fried cabbage.
16
Put in a steamer and steam for 1- 2 hours.
17
The steamed meat is neatly placed on the plate.
18
Pour excess soup into a wok and bring to a boil to thicken. Pour out and pour the sauce on top of the braised meat.Braised pork with cabbage Make Tips
Pay attention to cover the lid when frying until the meat is reached to prevent splashing oil and scalding. The length of steaming time depends on the amount of meat. Stir fry the cabbage until it is soaked, so it won't be very dry.