braised pork with dried plum vegetables
Ingredients: plum dried vegetables
Recipe Recommendations
- plum dried vegetables 250 grams
- pork belly 500 grams
- cooking wine 1 tablespoon
- vegetable oil 3 tablespoons
- sugar appropriate amount
- soy sauce 3 tablespoons
- soy sauce 3 tablespoons
- salty and sweet
- burn
- an hour
- ordinary
Steps for braised pork with dried plum vegetables
1
Cut pork belly into slices. Wash dried plum vegetables several times to wash off the soil inside, and then chop them up.
2
Place the dried plum vegetables in a bowl, then add 2 tablespoons vegetable oil, appropriate amount of sugar, 2 tablespoons light soy sauce, and 2 tablespoons dark soy sauce.
3
Stir well the dried plum vegetables, put them into a pot and bring to a boil over high heat, and steam over low heat for about 1 hour until the dried plum vegetables absorb water and become soft.
4
Blanch the meat in water, wash it and set aside.
5
Put a large spoonful of vegetable oil in the pan. When it is ripe, put the blanched meat into the pan and stir-fry over low heat for 5 minutes.
6
Then pour the steamed dried plum vegetables into the pan, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine and the right amount of sugar, stir well, and add the right amount of water. (Don't touch the meat) Then cover the high-pressure pot lid, wait for the pressure to rise, and cook for 10 minutes and turn off the heat. After the pressure is removed, pour the dried plum and vegetable meat into a regular pot and cook over high heat until the soup is thick.braised pork with dried plum vegetables Make Tips
1. The broth of the braised pork with dried plum vegetables is thick and delicious. The braised meat is smooth and mellow, fat but not greasy. It is soft and mellow when eaten. The dried plum vegetables are salty and sweet. 2. Friends who don't have pressure cookers will spend more time cooking this dish, but the taste is just as delicious.