Health benefits
Pork belly: nourishes yin
Ingredients
Pork belly (300g) | Prune vegetables ( 50g span> ) |
Chopped green onion ( appropriate amount ) | Garlic slices ( One clove ) |
Salt ( appropriate amount ) | |
Cooking wine ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Braised sauce ( appropriate amount ) | Sugar ( appropriate amount ) |
| Oil ( appropriate amount ) |
How to make pork with pickles and vegetables
1.Put the pork belly into the pot and cook for 20 minutes.
2. Soak the prunes overnight in advance, wash them and take them out.
3. Remove the cooked meat and absorb the water with kitchen paper.
4. Apply the braised sauce on the skin of the meat.
5. Pour 50 grams of oil into the frying pan, put the meat skin side down, and close the lid.Fry on the lowest heat for two or three minutes!
6.The skin blisters into a sauce-red color.
7.Put the onion, garlic and pepper into the frying pan just now.
8. Add the soaked pickled vegetables, add a little salt and stir-fry for one minute.
9.At this time, the meat is no longer hot and cut into 5mm slices.
10. Put the meat slices neatly into the bowl with the skin side down.
11.Cover the fried pickles on top.
12. Cooking wine, salt, sugar, light soy sauce and braised sauce are mixed into a sauce and poured in In the bowl from the previous step.
13. Heat the water in the pressure cooker, put the bowl on the grate, cover it, and wait until it steams The valve sounds for 40 minutes.
14. Take out the pot and place the bowl on the plate.
15.Pour out the excess juice.
16.Open the bowl and it is ready to serve.
Tips
Be sure to cover the pot when frying the pork skin.
The meat slices should be cut into pieces and boiled a little.
The steaming time should be kept in the pressure cooker for at least half an hour.
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