Sichuan winter vegetables-one of the four major pickles in Sichuan ("Fuling pickled mustard","Xufu sprouts","Nanchong winter vegetables" and "Neijiang kohlrabi") have high nutritional value and trace elements iron, phosphorus, and zinc are considerable.
Although Sichuan winter vegetables are dark in color, they taste extremely delicious. They are often cooked and eaten at home and are an indispensable dish during the New Year.
Eastern Sichuan dish stewed pork
By TobinGoyette
Recipe Recommendations
- pork belly 500 grams
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- peanut oil appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Eastern Sichuan dish stewed pork
1
Wash the pork belly and cut into slices.
2
Blanch the cut pork belly in boiling water.
3
After blanch, remove and drain the water.
4
Wash Sichuan winter vegetables and cut them into sections for later use.
5
Prepare green onion slices, ginger slices, aniseed, nutmeg and other seasonings.
6
Heat the pan, add rock sugar and cook over low heat until golden brown.
7
Put the blanched pork belly into the pan and stir-fry the sugar color, add the green onion, ginger slices, and cooking wine, stir fry.
8
Put the pork belly into a pressure cooker and add hot water, add Sichuan winter vegetables, and add soy sauce, nutmeg, aniseed, and salt.
9
Cover and simmer for 25 minutes.
10
Just load the plate.