I won the commemorative award in the gourmand's "Simple Cooking-Special Topic on Delicious Life" award-winning essay activity. The prize was a 1.5-liter mini recooking pot without fire. I received the prize two days ago and I didn't have time to try it out. I used this no-cook pot to make pork belly stew today. It was really good. Thank you to the gourmand, thank you to all the staff of the gourmand for giving me such a good opportunity and also for giving me a very good pot.
This cook-free pot is very exquisite and beautiful. I like it very much. Stainless steel double-layer insulation saves more than 70% energy compared with ordinary pots. The soup will not overflow or burn the pan. It is very suitable for people like me who often cook and dry pots. Hahahaha…
Stewed Chinese yam with pork belly
By ArdithBeer
Recipe Recommendations
- pork belly appropriate amount
- yam appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
Steps for Stewed Chinese yam with pork belly
1
Blanch the pork belly in water for later use.
2
Heat the pan, put a little oil, add the blanched pork belly and stir-fry until slightly browned.
3
Add onions, ginger, star anise, rock sugar, soy sauce, and cooking wine and continue to stir-fry well.
4
Pour the stir-fried meat into the inner pan of the non-cooker pan.
5
Add hot water salt and peeled and chopped yams.
6
Place the inner pan in the non-cooker over heat and bring to a boil.
7
Bring to a boil and place in the outer pan of the non-cooker pan.
8
Button and lock the outer pot lid.