Longguo balsamic vinegar pork

By LysanneStanton

Longguo balsamic vinegar pork
Ingredients: soy sauce,Dragon fruit,rock sugar,Zhenjiang vinegar,pork belly,wolfberry fruit,shallot section

Recipe Recommendations

  • Dragon fruit 500 grams
  • pork belly 300 grams
  • soy sauce 15 grams
  • rock sugar 100 grams
  • Zhenjiang vinegar 200 grams
  • wolfberry fruit 1 grams
  • shallot section 1 grams

Steps for Longguo balsamic vinegar pork

  • 1
    1. Change the dragon fruit from 1/3 of the place, take out the pulp, cut it into small cubes, carve the shell into a flower cup, and place it on the cage to steam; change the knife to grow the pork belly into pieces of 2 cm, 1 cm wide, and 0.5 cm thick; wash the wolfberry fruit
  • 2
    2. Take 30 grams of rock sugar and boil it over low heat until sugar color, put the pork belly into the pan, stir fry and color, add 600 grams of water, soy sauce, balsamic vinegar, and 70 grams of rock sugar, bring to a boil over high heat, simmer for 30 minutes, then collect the juice with high heat, moisten the starch, add diced dragon fruit and wolfberry fruit, mix well, place it in a dragon fruit cup, and decorate with chives
  • 3
    This dish is sweet and sour and beautiful when placed on a plate. It is recommended that the pork belly be fried in 70% hot oil after changing the knife. Leave about 30 grams of Zhenjiang balsamic vinegar during firing and pour it in before thickening to make the vinegar taste more prominent

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