Health benefits
Pork belly: moisturizes dryness
Cabbage: enhance immunity, antioxidant, anti-cancer and prevent cancer
Sichuan peppercorns: maintain skin and Mucous membrane health
Food ingredients
Pork belly ( 500g ) | Chinese cabbage ( 500 grams ) |
Fried dried tofu ( 3 pieces ) | Garlic moss ( 100g ) |
Salt ( Appropriate amount ) | Zanthoxylum bungeanum ( More than 10 grains ) |
Octagonal ( 3 ) | White sugar ( 2 spoons ) |
| Onion, ginger and garlic ( Adequate amount ) | Dried chili pepper ( 2 pieces ) |
Light soy sauce ( Appropriate amount ) | Oyster sauce ( appropriate amount ) |
Pepper ( a little ) | MSG( a little ) |
Cooking wine (appropriate amount) | Mature vinegar (a little) div> |
How to make braised pork stew
1. Cut the pork belly into cubes and set aside.
2.Wash the garlic and cut into inch sections.
3. Slice the tofu and fry until golden brown on both sides, remove and drain the oil, cut into strips and set aside.
4. Heat oil in a wok, add Sichuan peppercorns and star anise and stir-fry until fragrant.To one side, add sugar and stir-fry until it turns red.
5.Add in large pieces of meat and stir-fry until coloured.
6.Add onion, ginger, garlic and dried chili and stir-fry evenly, then add light soy sauce , oyster sauce, cooking wine, stir-fry for a while.
7.Add boiling water, stew until the meat is soft and tender, and season with appropriate amount of base salt.
8. First, simmer the cabbage until it is cooked through.
9. Add cabbage leaves and stew together.
10.Finally add garlic moss, salt and pepper.
11. Stew the garlic until it is raw, add MSG to taste.
12. Pour a little vinegar before serving.
13.Finished product.
Tips
The color of fried sugar must be controlled well.If it's too light, it won't change color; if it's too heavy, it'll be painful.You can stir-fry slowly over low heat.When it turns red, add the meat immediately, turn to high heat and stir-fry until it turns color, then add water and simmer.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
