Health benefits
Pork belly: nourishes yin
Ingredients
Pork belly ( 300g ) | Pickles ( 250g ) |
Ginger ( appropriate amount ) | Onion (appropriate amount) |
Millet pepper ( Adequate amount ) | Old Smoke ( appropriate amount ) |
Edible salt ( appropriate amount ) | Edible oil ( appropriate amount ) |
Cooking wine (appropriate amount) | Light soy sauce (appropriate amount) |
How to make pork with pickled vegetables
1.Wash the pork belly, put it into a pot with cold water, add an appropriate amount of ginger slices and green onions, add an appropriate amount of cooking wine and cook over high heat.
2. Remove after cooking, add appropriate amount of salt and dark soy sauce, spread evenly, and marinate 15 minutes.
3. Pour a little more cooking oil into the pot and heat the oil until it is 60% hot Now add the marinated pork belly and fry it.
4. When the surface of the pork belly is browned, remove it and control the oil.
5. Leave a little base oil in the pot, add the minced onion, ginger and millet pepper rings and saute until fragrant.
6. After the aroma comes out, add the pickled pickles in advance, add appropriate amount of salt and raw vegetables Stir until evenly stir-fried, then take it out of the pan and set aside.
7. After the pork belly is cool, cut it into thick slices with a knife and put pickled vegetables in the middle.Place in a bowl.
8. Stuff the pickles and pork belly, put them into a pot and steam 1 half an hour.
9. After steaming, cover it with a deep-mouthed plate and invert it.
10. A pork belly with pickled vegetables is ready.The pork belly is fat but not greasy.The vegetables are soaked in the oil from the meat and taste particularly fragrant.It can be said to be a perfect match!
Tips
Before using the pickles, rinse them in water, remove the dust, and then soak them in warm water.
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