Braised pork belly with mouldy dried vegetables

Yesterday, I remembered the mouldy dried vegetables I brought to me when I returned to Hangzhou. At that time, I only took back enough to stew the meat once, and I kept it hidden and had no time to cook it. Today's holiday, I used it to make a hometown dish-braised pork belly with mouldy dried vegetables.

Moldy dried vegetables are Xiaoshan specialties. They are cheap and cheap. They can be used to match many small dishes, mainly because of their own umami and salty taste. They are usually used as ingredients, and there is no need to add other seasonings to the dishes.

This dish appeared for the first time, but it was not very good. It had to be steamed many times. The meat color turned black and bright. It was instant in the mouth. It was oily but not greasy. It was an excellent dish.

Recipe Recommendations

pork belly 550 grams
Moldy dried vegetables 60 grams
rock sugar 60 grams
rapeseed oil appropriate amount

salty and sweet
steamed
several hours
ordinary

Steps for Braised pork belly with mouldy dried vegetables

Materials in kind.

Wash dried vegetables, dry with water, wash meat, cut into slices, and dry with water.

Heat the pan, add a little oil, heat the oil, add rock sugar to dissolve.

Pour in the dried vegetables, stir fry well, and serve.

Without washing the pan, directly pour the cut meat into the pan and stir-fry over medium heat until the meat is oily and pale yellow.

Add the mouldy vegetables stir-fried before and stir-fry well over medium heat.

Pour into a large bowl, cover with water, steam over high heat for 10 minutes, and steam over low heat for 1 and a half hours.

After steaming, open the lid, use chopsticks to turn the soaked part below to the surface. Allow the surface to be fully immersed in the gravy. Mix everything well.

Part of the tray is served.

Most of them are put into steamed rice. Before eating each time, steam it again, and steam it three times until the color becomes black and bright before it becomes the best quality.