braised pork with dried plum vegetables

1

Prepare materials.

2

Pour pork belly into cold water and cook.

3

Cook until bleeding foam is soaked and removed.

4

Wash dried plum vegetables multiple times and wash off the sand to control the moisture.

5

Take a steaming bowl and place it on a layer of dried plums and vegetables.

6

Spread another layer of pork belly.

7

There is another layer of dried plum vegetables, spread while pressing in order.

8

........

9

Until it is finally filled.

10

Pour on about 2 and a half tablespoons of fermented bean curd juice.

11

After the pressure cooker is put on, steam for 30 minutes, turn to low heat and steam for another hour.

12

Done.

1. Dried mustard greens often contain a lot of sand, so you must wash them multiple times; otherwise, it will feel gritty when eating. 2. The braised pork I make doesn't require a single drop of oil. The fat renders out of the meat itself and is absorbed by the dried mustard greens, making the meat not greasy at all. 3. I only used one seasoning: the leftover juice from fermented bean curd, which is a perfect way to turn waste into treasure. 4. The most crucial step is to layer the meat and dried mustard greens, pressing down as you place the next layer. Finally, pour the fermented bean curd juice over the top; it will slowly seep down, and steaming will release all the essence. 5. Finally, just flip the steamed dish onto a serving plate. Be careful not to burn your hands.