braised pork with dried vegetables
By VicentaLakin
Recipe Recommendations
- dried vegetables appropriate amount
- pork belly appropriate amount
- ginger slices appropriate amount
- Guilin fermented bean curd appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for braised pork with dried vegetables
1
Put the pork belly in the pot and cook it with clear water for half an hour until the chopsticks can pass through it. Add some white wine to eliminate the peculiar smell
2
Take it out after it is cooked thoroughly and make holes with a toothpick
3
Put salt on the hole
4
Lift the oil pan and put something in the pan to pad the meat so that you won't be afraid of burning the bottom.
5
Put the meat in the cold pan with cold oil, skin side down, cover the lid, turn on medium heat and hear the sound of firecrackers in the pan, turn to low heat. Turn off the firecrackers when the sound is low. Wait until there is no sound of firecrackers before taking it out
6
dry
7
When it is warm, cutting off a few pieces of sticky white sugar with a sharp knife is also a masterpiece.
8
Soak the dried vegetables, chop them up, add sugar, salt, and chopped ginger and mix
9
Guilin Yipin fermented bean curd is very delicious
10
Two pieces of fermented bean curd and soy sauce, thirteen spices, shredded ginger, and sugar.
11
Cut the pork into thick slices, turn over in a sauce bowl and place it on the dried vegetables, place it on a steamer, and steam for half an hour over high heat.
12
It's very delicious without adding any more juice